Korean dumpling soup
5 cups vegetable broth
1 cup water
5-6 garlic cloves
2 cups Korean radish
1 tbsp soy sauce soup or light soy sauce
3 stalks green onion (white part)
3 – 4in dried kelp
Thinly sliced green onion
Thin strips roasted dried seaweed
I used vegetarian broth for more depth flavor, but you can use water.
On medium high heat, put a pot of vegetarian stock, water and kelp. Cut Korean radish into large cubes and quarter the onion. Add in whole garlic cloves. Add white part of the scallion. When boiling, lower heat to medium low.
Slice carrots, zucchini and mushroom. Turn heat to medium high, add dumplings, rice cake and sliced vegetables to the broth. Taste to see if you need more soy sauce. Pour into a bowl and garnish. Enjoy!
I usually don’t measure unless I bake, so hopefully the measurements were okay. I used soy sauce soup. It’s called gukganjang (국간장). Rice cake can be found at an Asian grocery store in the freezer section and already pre-sliced.