Oyster Rice Cake Soup recipe - ingredients, nutrition and when to eat it
Oyster rice cake soup is a winter dish made by simmering chewy rice cakes and plump oysters in a clear broth.
Oyster rice cake soup is a winter dish made by simmering chewy rice cakes and plump oysters in a clear broth. The oysters’ fresh sea flavor and the softness of egg make it especially comforting on a cold morning or for a light lunch.
Seafood · 25 minutes to cook
Nutrition (per 796g serving): 549.5 kcal · protein 23g · carbohydrate 97.9g · fat 7.4g · sodium 1648.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Oysters can become small and tough if cooked too long, so add them at the end.
Tips: Stirring vigorously right after adding the egg can make the broth cloudy.
Tips: If the rice cakes are stuck together, soak them in water and gently separate them by hand.
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Ingredients (1 serving)
- Sliced rice cakes — 180 g
- Oysters — 80 g
- Eggs — 1 pc
- Green onions — 0.3 pc
- Kelp — 1 sheet
- Garlic — 1 tsp
- Soy sauce — 1 tsp
- Salt — 0.2 tsp
- Water — 450 ml