STEP 1/13
Chop all the carrots, onions, and zucchinis and chop the green onions.
STEP 2/13
Soak rice cakes in water.
STEP 3/13
Beat an egg in a bowl.
STEP 4/13
Put the prepared anchovies and kelp in a pot, and when the water boils, the kelp will come out, so take it out, boil it for 15 minutes, and take out the anchovies.
STEP 5/13
Add carrots and zucchini to the broth. I'll add onions later for crunchy texture. If you don't like crunchy texture, you can put it in now.
STEP 6/13
When the carrots are cooked, add the soaked rice cake.
STEP 7/13
Add 2T of soy sauce and 1t of salt for seasoning.
STEP 8/13
I like the crunchy texture of onions, so I added onions after seasoning.
STEP 9/13
Add 1/2t of pepper. Please adjust the seasoning to your taste if it's not enough. If you put too much soy sauce, the color will turn black, so just make it smell and season the rest with salt.
STEP 10/13
When you're done seasoning, add the dumplings.
STEP 11/13
Boil and circle the eggs.
STEP 12/13
Add 1/2T of sesame oil, the point of rice cake soup.
STEP 13/13
Lastly, add the green onion and it's done.
If you add half a spoon of sesame oil at the end, the savory taste doubles and the rice cake dumpling soup becomes more delicious.