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–+ servings

Ricecake and Dumpling Soup

Joanne Molinaro
A hearty soup for cold days.
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Servings 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).
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