Myeok-kuk Tok
Words of Life
"Eating whole foods, should be considered progressive, not regressive."
-Letsvegaboutit
Recipe below:
Ingredients
Good for 6-8 servings
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1 1/2 cups of rice cake (sujeabe/tok)
1 cup of dried seaweed
2 TBS vegetable broth seasoning
1 TBS minced ginger
3-4 cups of water
1 medium onion chopped
How to:
1)Rinse the rice cake in cold water. If the rice cake is frozen defrost in the refrigerator for 1 hour and then rinse it with cold water for about 5 minutes.
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2) chop one onion and mince the ginger
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3) Add the onion and minced ginger in the Instant Pot, then add the rice cake (tok), broth seasoning, and seaweed
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4) Add the water and set the Instant Pot
Manual, High Pressure, 7 minutes, let it release on it's own.
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And there you have it, amazing seaweed soup! Healthy and nutritious!
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