Egg Rice Cake Soup (2 Eggs)

Soak sliced rice cakes in cold water for about 10 minutes.

Finely chop the green onion.

Pour 500ml of water into a pot and bring to a boil.

When the water is boiling, add the rice cakes and boil for 3-4 minutes.

When the rice cakes soften, beat 2 eggs and slowly pour them in.

Stir until the eggs are cooked.

Season with soup soy sauce and salt to taste.

Add the chopped green onion at the end and bring to a boil one more time.