Korean Rice Cake Soup

We’re not talking American crispy rice cakes.  These are Korean rice cakes.  They have the consistency of cooked rice.  You can find them in an Asian grocery.  Here is a package I bought at my local Japanese market:

This is a fun dish to try and tasty too.   It’s from the book Flavors of Korea.  I use this book a lot.  I watch a lot of subtitled  Korean TV and am always craving Korean food.  This is a vegetarian book, and I’ve had no trouble modifying it to vegan.  Korean dishes are usually low in points, so Weight Watcher friendly too.  Enjoy!

Rice Cake Soup (Douk Kuk)

1/2 1b cubed firm tofu
3 green onions chopped
1 large clove garlic minced
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp sesame seeds
Pinch of black pepper
5 cups of water
4 oz. of rice cake cut into 1/8 inch strips or cubes
Nori (seaweed) strips


Mix tofu, onions, garlic, soy sauce, sesame oil and seeds, pepper in a medium bowl and marinate 30 minutes.
Spray large saucepan with cooking spray and cook tofu  mixture till lightly browned.
Add water and bring to boil, add rice cakes and cook until they are soft, 15 minutes.
Garnish each bowl with nori strips.  Season to taste with soy sauce or Sriracha sauce.

4  servings.  Weight Watchers Plus Points value:  5

Vegan