Ingredients

  • 4 cups Water
  • 1 tsp. (1 cube) Chicken Bouillon, (or other bouillon)
  • 1 tbsp. Garlic Powder
  • 1 tbsp. Onion Powder
  • 1 tbsp. Fresh Ginger, grated
  • ¼ tsp. Ground Ginger
  • 2 cups ovalette sliced Rice Cake
  • Soy Sauce, to taste
  • Gochugaru (Korean Red Pepper Flakes), to taste
  • 2 Eggs, beaten
  • Green Onion, to taste
  • Toasted Sesame Seeds, to taste
Instructions

  1. Boil water
  2. Add everything up to red pepper flakes and cook until the rice cakes are about a minutes from being done
  3. Stir the soup in a circle while slowly adding the beaten egg. This gives the tendril effect and prevents soup with poached egg.
  4. Add green onion and sesame seed on top for garnish and serve.