Duck Egg, Small Cucumber, and Rice Cake Soup

Name: Duck Egg, Small Cucumber, and Rice Cake Soup
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 160 g rice cake; 2 stick Small cucumber; 1 piece Duck egg; to taste Soy sauce; to taste Salt; to taste MSG

A homestyle soup where beaten duck egg is pan-fried into soft curds, then simmered with chewy rice cake slices and crunchy cucumber in a light soy-seasoned broth.

20 minNewMedium Soups Boil Light

Instructions

1
Ingredients: Rice cakes (already cut), small cucumbers (already washed), duck eggs.
2
Beat the duck eggs into egg liquid.
3
Place the washed small cucumbers on the cutting board and cut them into rolling knife pieces, set aside for use.
4
Heat oil in the pan until hot, pour in the beaten eggs and spread into chunks, then use a spatula to cut them apart.
5
Next, add the rice cakes and sliced cucumbers, and bring to a boil with an appropriate amount of water.
6
Then, add an appropriate amount of soy sauce.
7
Add an appropriate amount of salt.
8
Add an appropriate amount of MSG.
9
Mix in the seasonings evenly to finish.