Rice Cake and Dumpling Soup

Name: Rice Cake and Dumpling Soup
Total time: 20 min
Yield: 230 g
Ingredients: Potato and Meat Dumplings 50 g; Anchovy Fish Sauce 5 g; Fresh Egg 110 piece; Green Onion 25 g; Sesame Oil 10 spoon; Seasoned Soy Sauce 5 ml; Sliced Rice Cake 25 g

Cook 20 min Difficulty NORMAL 426 kcal

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Ingredients

Main ingredients

Potato and Meat Dumplings 50 g
Anchovy Fish Sauce 5 g
Fresh Egg 2 piece
Green Onion 25 g
Sesame Oil 1 spoon
Seasoned Soy Sauce 5 ml
Sliced Rice Cake 25 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 24.02 g 24%

Protein 21.33 g 21%

Fat 25.2 g 56%

Serving size 230g

Cooking steps

1

Wash the rice cakes and dumplings thoroughly.
2

Pour the broth into a pot and bring it to a boil.
3

Add the rice cakes and dumplings to the boiling broth.
4

Boil until the rice cakes and dumplings are cooked through.
5

Beat the eggs and add them to the soup.
6

Season with green onions and black pepper.
7

Serve in a bowl and top with seaweed flakes.

Rice Cake and Dumpling Soup

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