For the Lunar New Year, we tried this recipe: https://seonkyounglongest.com/soup-recipe-vegetarian-rice-cake-soup-recipe-vegetable-korean-food-asian-at-home/
Our modifications: first, we soaked 10 oz of frozen sliced rice cake in water for 30 mins. Second, at the same time we doubled the soup volume to 9 cups of water with an 8″ piece of kombu and 6 large dried shiitake mushrooms. When it came to a boil, we removed the kombu (which otherwise will cause a slimy texture), skimmed the foam, and simmered the mushrooms in the stock for 20 mins. We removed the shiitake mushrooms, drained, and then dried with a paper towel; we set them aside. Second, we seasoned the 9 cups of kombu-shiitake stock with 1.5 Tbsp yondu (vegetarian umami sauce) and 1.5 Tbsp soup soy sauce, as well as ¼ tsp freshly ground black pepper. Using a large nonstick frying pan, we prepared the egg white and yolk according to instructions. Third, after removing the egg omelettes, we then thinly sliced the mushrooms, heated the same frying pan in a little corn oil on medium heat, and added one thinly sliced garlic clove. We then added the thinly sliced mushrooms and sauteed until lightly browned. We added 1 tsp soy sauce and continued sautéeing the sliced mushrooms until crisped. We assembled the soup according to the recipe, including garnishing with a scallion sliced on a diagonal. (Feb. 2022)
Cooking Adventures 