Making perilla seed rice cake soup with a savory taste
I like rice cake soup, so I often make it. Today, I made perilla seed rice cake soup with a lot of perilla seed powder.
3 serving
Within 30 minutes
꼬꼬부기
Ingredients
  • Rice cake soup
    3serving
  • Water
    1700ml
  • fish sauce
    3T
  • brewed soy sauce
    3T
  • crushed garlic
    1T
  • dried shiitake mushroom
    3handful
  • leek
    3handful
  • Eggs
    2ea
  • Salt
    2little
  • Cooking oil
    suitably
  • perilla powder
    4T
  • seaweed flakes
    little
Cooking Steps
STEP 1/11
Rinse the frozen rice cake in the freezer and soak it in water.
STEP 2/11
Prepare 2 eggs separating the white and yolk. Then add a pinch of salt each and dissolve well.
STEP 3/11
Grease a pan with cooking oil and make egg whites and egg yolk.
STEP 4/11
Slice egg garnish into thin slices.
STEP 5/11
Soak three handfuls of dried shiitake mushrooms in water.
STEP 6/11
Add 3T of fish sauce, 1T of minced garlic, and 3T of brewed soy sauce to 1700ml of boiling water.
STEP 7/11
Add the soaked shiitake mushrooms and rice cake soup.
STEP 8/11
Add the soaked shiitake mushrooms and rice cake soup.
STEP 9/11
Bring to a boil and finally add about 4T of perilla powder and mix with me. Boil for another minute or so.
STEP 10/11
Place egg garnish and seaweed flakes on top of rice cake soup.
STEP 11/11
Delicious and delicious perilla seed rice cake soup is complete.
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