Classic Vegan Korean Rice Cake Soup. This delicious vegan version of a classic comfort dish is easy to make and it’s also gluten free, refined sugar free and oil free as well.
- 4 cups water or light vegetable broth
- 1/2 large onion
- 4 green onion stems (the white base section, save the green tops for garnish)
- 5 cloves garlic, smashed
- kelp/dashi kombu (dried seaweed) – I used a piece about the size of 2 square sticky notes
- 1 1/2 cups cubed daikon/asian radish
- 1–2 tsp gluten free soy sauce
- salt and pepper
- 1 1/2 cups dry sliced rice cakes
- vegan “egg” to top (I used JUST vegan folded egg)
- 1/2 nori sheet, sliced thinly
- green onion, sliced
- sesame oil to taste
- white pepper to taste
- To prepare broth, bring water, onion, green onion stems, garlic, kombu and radish to a boil. Lower heat to a low simmer and let cook, halfway covered for about 45 minutes. You can also do this using an instant pot to save time.
- Once broth is ready, season with soy sauce, salt and pepper to taste. Add additional water as needed if broth is too salty. Bring broth back to a low boil.
- Rinse rice cakes in cool water, and break pieces up, then add to the boiling broth. Cook for 3-5 minutes, or until rice cake is soft. Turn the heat off and serve.
- To garnish, add sliced vegan “egg”, nori or seasoned laver and chopped green tops of green onions. You can also add sesame oil to taste and white pepper if desired.
Keywords: asian, korean, dduk guk, rice cake, oil free, soup, broth, gluten free vegan