Clear and Refreshing Tofu Rice Cake Soup (Vegetable Broth)

Delicious Tofu Rice Cake Soup Recipe with a Clear Broth, No Beef Bone Broth

Clear and Refreshing Tofu Rice Cake Soup (Vegetable Broth)

Introducing a tofu rice cake soup recipe that achieves a clear and refreshing broth without using beef bone broth or meat. We’ve enhanced the umami with fresh vegetables, creating a satisfying meal where soft tofu and chewy rice cakes come together. This delightful soup is perfect for all ages. Experience a hearty and delicious meal with the harmonious blend of rice cake, tofu, and fresh vegetables.

Recipe Info

  • Category : Soup / Broth
  • Ingredient Category : Rice
  • Occasion : Holiday food
  • Cooking : Boil / Simmer
  • Servings : 1 serving
  • Cooking Time : Within 60 minutes
  • Difficulty : Anyone

Soup Ingredients

  • 100g rice cake for soup
  • 50g soft tofu
  • 1 shiitake mushroom
  • 1/6 Korean radish (for a refreshing broth)
  • 1 sheet dried kelp (kombu)
  • 1/2 stalk green onion
  • 1/6 onion
  • 1 Tbsp Korean soy sauce (joseon-ganjang)
  • Pinch of salt
  • 1 egg (for garnish)

Cooking Instructions

Step 1

1. Prepare Radish Juice: The secret to a refreshing broth! Blend 1/6 of the Korean radish until smooth to create radish juice. This is a key step for achieving the clear and refreshing taste of the soup.

Step 1

Step 2

2. Prepare Rice Cakes: Rinse 100g of rice cake for soup lightly in cold water to maintain their chewy texture. Drain them in a colander to prevent sticking.

Step 2

Step 3

3. Prepare Shiitake Mushroom: Remove the stems from 1 shiitake mushroom and slice it thinly. This will infuse the broth with its fragrant aroma.

Step 3

Step 4

4. Slice Onion: Thinly slice 1/6 of the onion. The sweetness of the onion will add depth to the broth’s flavor.

Step 4

Step 5

5. Slice Green Onion: Slice the 1/2 stalk of green onion diagonally. These will add a fresh aroma and attractive garnish at the end.

Step 5

Step 6

6. Dice Tofu: Cut 50g of soft tofu into bite-sized cubes. This will provide a soft texture alongside the chewy rice cakes.

Step 6

Step 7

7. Simmer the Broth: In a pot, combine the prepared radish juice, water, sliced shiitake mushroom, and 1 sheet of dried kelp. Bring to a simmer over medium heat. Remove the kelp as soon as the water boils to prevent the broth from becoming cloudy.

Step 7

Step 8

8. Add Rice Cakes: Once the broth is boiling, remove the kelp and add the prepared rice cake for soup. Stir occasionally to prevent the rice cakes from sticking together as they cook.

Step 8

Step 9

9. Season and Add Vegetables: When the rice cakes are tender, add the sliced onion and green onion. Season with 1 Tbsp of Korean soy sauce. Adjust with salt if needed. Avoid boiling for too long to maintain a clear broth.

Step 9

Step 10

10. Prepare Egg Garnish: Lightly beat 1 egg in a separate bowl. Just before serving, ladle some hot soup broth into the beaten egg to cook it gently, creating a soft egg garnish. (Optional: a dash of pepper and minced garlic can be added for extra flavor.)

Step 10



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