Oyster and Seaweed Rice Cake Soup recipe - ingredients, nutrition and when to eat it
This winter soup combines chewy rice cakes, tender maesaengi seaweed, and plump oysters.
This winter soup combines chewy rice cakes, tender maesaengi seaweed, and plump oysters. Its broth is light with a gentle taste of the sea, making it a good choice for breakfast or lunch on a cold day.
Soups & stews · 20 minutes to cook
Tips: Rinse the maesaengi briefly under running water in a sieve to keep it from breaking apart.
Tips: Oysters can turn tough if cooked too long, so add them at the end and cook briefly.
Tips: Stock can vary in saltiness, so add soup soy sauce a little at a time, tasting as you go.
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Ingredients (1 serving)
- Sliced rice cake — 150 g
- Oysters — 80 g
- Maesaengi seaweed — 30 g
- Seafood broth — 450 ml
- Minced garlic — 0.5 tsp
- Soup soy sauce — 0.5 Tbsp
- Sesame oil — 0.5 tsp
- Ground black pepper — 0.1 tsp