Put 1L of boiled chicken breast stock in a pot and boil it over high heat with a pack of anchovy stock. When it boils, lower the heat to medium, boil for 8 minutes, and take out the stock pack. Remove the foam from the broth. I used boiled chicken breast broth, but you can add anchovy broth pack to water to make broth or use coin broth.

Season the broth with 1 tablespoon of soy sauce, 2 tablespoon of tsuyu, 2 tablespoon of perilla oil, and 2 tablespoon of cooking wine.

Add salt to the seasoning that is necessary.

When the broth boils over high heat, add sliced green onions. I put it in in advance because I'm a frozen green onion, but you can put it in right before turning off the heat.

After defrosting the frozen dumplings, add rice cake soup when it boils. You can defrost the frozen brown rice cake soup rice cake and put it in right away. White rice cake soup rice cake is soaked in water, but brown rice cake soup rice cake is not soaked in water. Brown rice cake soup rice cake cooks faster than white rice cake soup rice cake.

Beat in two eggs.

When the rice cake rises, gently pour in the egg mixture. I don't stir until it boils. When it boils, stir it once. If you stir it as soon as you add the egg mixture, the soup becomes messy and murky.

It's done.

It tastes better if you put it in a bowl and sprinkle 1 tablespoon of dried laver. I made anchovy broth with chicken breast broth, and the soup was so thick and savory. Brown rice cake soup is very chewy and savory.