Korean Food: Oyster Rice Cake Soup ( )
Instructions
Obtain about cup of fresh oysters. Rince them in cold water once and drain the water.
Pour 4 cups of water into a pot, and then add the oysters.
Occasionally remove the foam from the surface of the broth; doing that helps to improve the flavor.
Once the broth starts to boil, add 3 cups of rice cakes. Because of the rice cakes, the temperature of the soup will go down.
When the soup starts to boil again, add 1 Tbsp of minced garlic and tsp of salt. Cook for about 12 minutes on medium-high: until the rice cakes become soft.
Meanwhile, prepare the toppings for the soup. Break 2 eggs and mix in 2 pinches of salt.
Drizzle a little bit of cooking oil in a nonstick pan, and then wipe the surface with a paper towel gently. Pour the egg mixture in the pan and cook it on low until both sides of the egg are cooked, but not browned.
Cool the fried egg and cut it into thin strips. Slice two roasted dried laver sheets into thin strips with scissors.
Taste it; if the saltiness needs adjusted, add some salt, fish sauce, or YounDoo. I added tsp of YounDoo, which it gave extra flavor. So if you have YounDoo, try it. :)
Chop 2 green onions into inch pieces and add them to the soup. Cook for 2 more minutes, and then turn off the heat.
Pour some rice cake soup into a serving bowl, and decorate it with the egg and laver toppings. Mix everything together before eating. It was very delicious. Seriously, I can eat rice cakes soup everyday. hehe Enjoy! :)
