A cozy & warm bowl of rice cake soup with fresh dumplings that’s hearty & so simple to make at home! It’s honestly the perfect comfort food I love making!
This dish is inspired by Tteok Mandu Guk, which is an authentic Korean dish. The rice cakes are round shapes, which symbolizes money, meaning luck and good fortune in the new year.
I’m Chinese, so we also often have rice cakes, especially during Chinese New Year!
Rice cakes are made with either rice flour or glutinous rice flour and is used in either savory dishes (soups/stir fries) or sweetened and served as a dessert.
In this dish is a light savory broth with oval rice cakes, homemade dumplings, zucchini and strips of fried egg on top. I loved everything in the bowl and so did my toddler! It’s perfect for this colder weather. This is my type of soup season 🙂
I also have some other soup recipes on my blog – Chicken Wonton Soup, Egg Drop Soup and Korean Soybean Soup! I love all of these for colder weather!
Rice Cake & Dumpling Soup
Ingredients
- 6 cups water
- 1 tablespoon soup soy sauce
- 1 teaspoon fish sauce
- 1 teaspoon minced garlic
- 1/2 yellow onion sliced
- 1 zucchini halved and sliced
- 2 cup sliced rice cakes
- 10 dumplings
- 1 teaspoon sesame oil
- 1 fried egg, cut into strips
- green onions for garnish
Instructions
- Add water into pot and add soup soy sauce, fish sauce and minced garlic.
- Add in onion and zucchini to boil until slightly softened, about 3-4 minutes.
- Add in rice cakes + dumplings to cook until cooked, about another 3-4 minutes.
- Drizzle in sesame oil and mix everything together. Add into bowls and top with cut up fried egg + green onions.
