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Tofu Rice Cake Soup Recipe (with Video)

Korean, Dairy-free, Wheat-free
tifflovestofu
By
tifflovestofu

Discover our Tofu Rice Cake Soup Recipe, a International recipe perfect as a soup recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
2

Prep 10min | Cook 10min

Ingredients

Recipe
- 250 g rice cakes
- 2 clove Garlic, thinly sliced
- 2 Campari tomato
- 1 c shiitake mushrooms, sliced
- 1 Scallion, roughly chopped
- 10 oz silken tofu
- 1 tbsp dried wakame
- 1 tbsp Mushroom seasoning
- 1 tbsp vegetable bouillon
- 1 tsp Black pepper
- 1 tbsp Oil
- 5 c water
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Directions

Preparation
1. Soak the rice cakes in a bowl of room-temperature water for 10 minutes.
2. Prepare the garlic, tomatoes, mushrooms, and scallion.
Start Cooking
1. To a 2 quart pot on medium-high heat, add the oil.
2. When hot, add the garlic and white ends of the scallion.
3. Sauté for 1 minute before adding the tomatoes and mushrooms.
4. Cook for an additional 2 minutes.
5. Add the mushroom seasoning, veggie bouillon, black pepper, and water.
6. Cover with a lid and simmer for 5 minutes.
Adding the Rest of the Ingredients
1. Add the silken tofu, rice cakes, and wakame to the pot.
2. Cover with a lid and simmer for an additional 5 minutes, checking in and stirring the soup every few minutes to prevent the rice cakes from sticking together.
3. The rice cakes will float to the top once fully cooked.
Serving
1. Serve with the green ends of the scallion and enjoy!

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