CookGo
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Kimchi Rice Cake Soup

Coût $12, économiser $8

Source: Recommended by CookGo

  • 30 Min
  • 3 Portions
  • $12

INGRÉDIENTS

  • Soup Base

    • 🐟 10 dried anchovies
    • 2 pieces kombu
    • 🍄 2 dried shiitake mushrooms

  • Main Ingredients

    • 3 cups sliced rice cakes
    • 🥬 1 cup chopped kimchi

  • Seasoning

    • 🧄 3 cloves minced garlic
    • 🧅 1 stalk chopped green onion
    • 1 tbsp soy sauce

ÉTAPES

1

Prepare the broth by boiling dried anchovies, kombu, and dried shiitake mushrooms for 10 minutes.

2

Slice the kombu and shiitake mushrooms and return them to the broth.

3

Soak frozen rice cakes in cold water overnight in the fridge. Chop kimchi, mince garlic, and slice green onion.

4

Add chopped kimchi to the broth and simmer until the kimchi is fully cooked.

5

Add soaked rice cakes to the soup and cook until tender. Optionally, add 2 chopped chili peppers for spiciness.

6

Finish by adding minced garlic, chopped green onion, and soy sauce to taste. Simmer for 5 minutes.

NUTRIMENTS

Par portion

🔥

350

Calories

  • 8g
    Protéines
  • 60g
    Glucides
  • 5g
    Graisses

💡 Astuces

Use fresh kimchi for a tangier flavor.Soaking rice cakes overnight prevents them from sticking together during cooking.Add chili peppers for a spicier kick.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.