Vegetarian Rice Cake Soup
|Kelp||25 Inch (dasima or kombu)|
|Dried shiitake mushroom||6|
|Eggs||1 Medium, separated|
|Toasted sesame oil||2 Teaspoon|
|Sempio hyangshin sauce||1 Tablespoon (for stir fry)|
|Korean rice cake||10 Ounce, thinly sliced|
|Sempio yundoo||1 1⁄2 Tablespoon|
|Green onion||1 Medium, thinly sliced|
|Seasoned seaweed snack||2 Tablespoon (Optional)|
|Toasted sesame seeds||1⁄2 Teaspoon|
|Salt and pepper||To Taste|
|Cooking oil||1 Teaspoon|
1. In a bowl, soak, the rice cakes in cold water for 30 minutes.
2. Using sharp knife, chop the green onions.
3. In a large pot, pour 4 ½ cups of water and soak in kelp and mushrooms for 30 minutes to extract all the flavour.
4. Place the pot with soaking kelp over medium heat and bring to a boil.
5. As the water starts to boil, remove kelp and discard, remove the foam from the surface, and let the mushrooms simmer for 15 to 20 minutes.
6. In a 2 small bowl, break an egg and separate yolk and place in 1 bowl and white in other.
7. Season the yolk and white with salt to taste.
8. In a non-stick pan over medium heat, heat oil, pour the egg white and yolk separate and cook for 2 minutes each side to make omelettes, remove and allow to cool.
9. Cut the yolk and white omelette in thin strips and set aside.
10. Remove the mushroom from broth and reserve and slice the mushrooms.
11. Raise the heat and bring broth to a boil, add in the drained rice cakes, and allow to boil for 3 to 5 minutes.
12. Turn off the heat and add yundoo, salt and pepper, to the rice cake mixture and stir.
13. In a the same omelette pan, saute the mushrooms, add in Sempio Hyangshin sauce, stir to mix, add in the sesame oil and cook for 3 minutes.
14. In a soup bowl, spoon the broth with rice cakes, top with sliced mushroom, egg white and egg yolk omelette strips and green onions.
15. Sprinkle the sea weed, sesame seeds and drizzle sesame oil on top.
16. Serve the soup hot with small glass Korean deinking black vinegar.