Subj : Tteokguk (Vegan Rice Cake Soup With Dumplings), part 2
To   : All
From : Ben Collver
Date : Wed Feb 05 2025 10:35:28

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tteokguk (Vegan Rice Cake Soup With Dumplings) PT 2
 Categories: Korean, Soups
      Yield: 8 Servings

           See part 1

  While your soup is cooking, scramble your JUST Egg by adding a 1/2 tb
  of extra virgin olive oil to a non-stick pan over medium heat,
  together with the JUST egg and a pinch of both salt and pepper. Stir
  the contents with a wooden spoon or chopsticks until they start to
  cook (about 2 minutes). Scrape the scrambled eggs into a small bowl
  and set aside.

  When your potatoes are almost cooked, add your scrambled eggs along
  with frozen dumplings (they don't need to be thawed). Cook for an
  additional 2 to 3 minutes, until your dumplings are fully cooked.
  Season with additional salt and pepper, to taste.

  To serve your vegan rice cake soup, apportion the soup into large
  bowls. Garnish with scallion greens, toasted sesame seeds, ribboned
  roasted seaweed, a drizzle of sesame oil, and fresh cracked pepper.

  Recipe by Joanne Molinaro

  Recipe FROM: <https://thekoreanvegan.com/
  delicious-vegan-rice-cake-soup-tteokguk/>

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