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The Korean Vegan

Soups, Stews, and Side Dishes

Ricecake and Dumpling Soup

I was told that musicians can be moody, a little dark, that they wear their emotions on their sleeve. Anthony, a concert pianist, is reserved, annoyingly positive, extremely logical, and exceedingly difficult to read. The first year or so of our relationship, I studied his music hoping I might unearth a few clues as to what drove this man I was falling so in love with.  I had no luck—the man was inscrutable. When his father got really sick, it was a horrible time—I wanted to cry 24 hours a day, but couldn’t because Anthony wasn’t crying at all, and I felt it wasn’t right for me to cry if he didn’t. He was laser beam focused on preparing for the concert he had committed to—Bach’s Goldberg Variations—his favorite piece. One day, he took a short break from hospital duty to practice. He began playing. The aria opened invitingly, probingly, and I looked up to watch the hard planes of Anthony’s face, watched them soften and then crumble as he pushed through Bach’s perfectly perfect notes, clung to them as rungs on a ladder that would allow him to emerge from his grief, intact.

I came up with this soup because it was really cold and I wanted something that would keep me warm and full with minimal work. I took whatever ingredients I had on hand–the nub of a leftover cabbage head, the wilting sheath of a once gorgeous leek, some dumplings I’d made the day before, my very last shallot, and, of course, the frozen rice cakes that had been sitting in my freezer for the past half year–and basically dumped it all into a pot with some salt and pepper and a little vegetable broth.

One thing to keep in mind: the rice cakes will absorb a TON of liquid. So, while you may have a lovely “soup” the first time you serve it, in a few hours, you will have more a thick sauce. Quick fix is, of course, to just add a cup or two of water until you achieve the consistency you want. OR, of course, to just eat it like that, because it still tastes amazing.

Ricecake and Dumpling Soup

A hearty soup for cold days.
Print Recipe Pin Recipe
4 servings

Ingredients
  

  • 1 tbsp olive oil
  • 1 shallot (julienned)
  • 2 scallions whites (chopped)
  • 1 tbsp sesame oil
  • 1/2 cup leek (chopped)
  • 3 cloves garlic (minced)
  • 1/4 cup cabbage (chopped)
  • 1 potato (chopped into matchsticks)
  • 2 tsp salt
  • 1 tsp pepper
  • 2 cups rice cakes
  • 6-8 cups vegetable broth or water
  • 10 frozen dumplings
  • 1 tbsp fresh jalapeño (thinly sliced)
  • 2 scallion greens (chopped)

Instructions
 

  • When oil is shimmery, add shallot, scallion whites, leek, garlic, cabbage, and potato. Add salt and pepper. Cook until onions are translucent (around 3 minutes).
  • Add rice cakes (either frozen or fresh) and stir until incorporated into the vegetables.
  • Pour in vegetable broth and bring it to a boil. Reduce heat and allow the soup to simmer until the potatoes are tender (around 12 minutes).
  • Add the frozen dumplings, jalapeno, and scallion greens and cook until dumplings are cooked (around 2 minutes).

Video

https://thekoreanvegan.com/wp-content/uploads/2020/11/Dumpling-Soup.m4v
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Ricecake and Dumpling Soup was last modified: November 1st, 2020 by the.krn.vegan@gmail.com
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I have been debating sharing this story for a very I have been debating sharing this story for a very long time. Partly because it remains one of my unhappiest memories, but also because I don’t want to make my ex-husband out to be a villain—he was a good man who just had trouble dealing with his emotions. But the moment I recount in this sharing is one of the most powerful, pivotal moments of my life, which is why it remains so vivid and painful.  I thought about whether I should share it this morning while walking Rudy and as we turned the corner into the driveway of our building and Rudy began snuffling along the brick facade, I concluded that there are too many of you—whether you are a woman or not—who need to hear this story.  It wasn’t just about needing to exit my situation, it was also the struggle of believing I was a fraud. I remember the following day, I wrote down in my journal, “I am a sham.  Just like the sham corporations I deal with at work.” I hated the fact that I faced the world as a lawyer, but inside my home, I was so weak. I have always said that more than anything in the world, I want to be a “strong woman,” and for 18 years, I felt I was only pretending to be one. I now realize that “strength” is not something that can be measured by some standard you read about or see on the Lifetime Channel.  Whether and when I decided to stop protecting my marriage and start protecting myself is not up for judgment. Each person has their own unique reckoning, but perhaps as that man on the bike did for me, I can help you see that you are worth the reckoning.
Hi everyone! As many of you know, I have been work Hi everyone! As many of you know, I have been working very hard the past two years on something many of you have asked me for: a cookbook!! Containing lots of new recipes and stories. Well, we are getting so close to that finish line, and I wanted to share with you one major mile-marker along that way: the COVER!! Actually, I’m sharing with you three POTENTIAL covers. Because, these are all so good, I just can’t make up my mind. Who better to ask than all of YOU!  Now, to make this a little fun:
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▪️Comment below with your vote (1, 2, or 3)
▪️The final cover will be revealed in a subsequent post
▪️Book will be released this fall
▪️20 of you who voted for the final cover will receive a free, signed copy of my book!!
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Thank you again to the TKV Community for all your support, generosity, and friendship.  This book would not exist without you and I’m so excited to see it come to life with you all!
Another day, another budae chigae. I will post the Another day, another budae chigae. I will post the recipe for this one on my blog. I came up with the spice blend after too many ppl gave me crap about using the spice packet that comes with “a 99 cent instant ramen.”
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