Seafood Rice Cake and Dumpling Soup recipe - ingredients, nutrition and when to eat it
This hearty soup combines chewy rice cakes and dumplings in a clear broth with shrimp and clams.
This hearty soup combines chewy rice cakes and dumplings in a clear broth with shrimp and clams. The refreshing flavor of the seafood is rounded out with roasted seaweed and sesame oil. It’s a lovely choice for a filling lunch or dinner.
Seafood · 25 minutes to cook
Tips: If the clams are still in their shells, soak them to release any sand, then add them once the broth comes to a boil.
Tips: Add the rice cakes and stir once or twice so they don’t stick to the bottom of the pot.
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Ingredients (1 serving)
- Sliced rice cake — 150 g
- Dumplings — 2 pc
- Shrimp — 2 pc
- Clam meat — 2 Tbsp
- Seafood stock — 2 cup
- Green onion — 0.3 pc
- Garlic — 1 tsp
- Soy sauce — 1 tsp
- Sesame oil — 0.5 tsp
- Crumbled gim — 1 Tbsp
- Ground black pepper — 0.1 tsp