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Maesaengi Oyster Rice Cake Soup

Costo $15, salva $10

Fonte: Recommended by CookPal

  • 60 Min
  • 3 Porzioni
  • $15

INGREDIENTI

  • Main Ingredients

    • 🍚 750g rice cake slices
    • 🌿 100g maesaengi (seaweed)
    • 🦪 350g frozen oysters
    • 🌊 3 pieces kombu
    • 💧 450ml water
    • 1/2 tsp tuna sauce
    • 🧅 Some white part of green onion

  • Seasonings

    • 🧂 1 tbsp soy sauce
    • 2 coin stock cubes

PASSI

1

Soak 3 pieces of kombu in 2 cups of water for at least 30 minutes to make broth.

2

In a pot, add the kombu-infused water and an additional 250ml of water. Bring to a boil and add 2 coin stock cubes.

3

Add rice cake slices soaked for 10 minutes and cook for 3 minutes.

4

Add frozen oysters and cook for another 2 minutes.

5

Add maesaengi (seaweed) and season with soy sauce and tuna sauce. Cook briefly.

6

Garnish with the white part of green onion and serve hot.

NUTRIENTI

Per 1 porzione

🔥

250

Calorie

  • 20g
    Proteine
  • 35g
    Carboidrati
  • 5g
    Grassi

💡 Suggerimenti

Maesaengi is delicate and should be added at the end to avoid overcooking.You can substitute tuna sauce with fish sauce if unavailable.This soup is best served immediately to enjoy the fresh flavors.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.