Exclusive Shrimp Paste, Seaweed, and Rice Cake Soup
A light, comforting soup of slippery rice cake slices, spooned shrimp paste, and seaweed in a clear broth finished with scallions.
Instructions
- 1
Prepare the ingredients.
- 2
Soak the rice cakes in water for 5 minutes before placing them in a bowl.
- 3
Select the yellow leaves from the scallions, peel and wash them, drain the water, chop the scallions, and place them in a small dish for later use.
- 4
Put the pot on the stove and boil water until it boils.
- 5
Next, cook the rice cake slices, add salt, and stir evenly.
- 6
Make a slit in the shrimp paste with scissors and squeeze it into the pot.
- 7
Add the seaweed and quickly stir it apart.
- 8
Transfer to a bowl after cooking, and sprinkle with chopped green onions.
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Ingredients
Main Ingredients
- rice cake200 g
- Shrimp paste1 bag
- nori1 small plate
Seasonings
- Salt1/2 tsp