Clear and Refreshing Tofu Rice Cake Soup (Vegetable Broth)
Delicious Tofu Rice Cake Soup Recipe with a Clear Broth, No Beef Bone 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.
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 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 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 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 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 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 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 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 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 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.)