Soul in a Bowl *Rice cake seaweed soup 미역 떡국*

The new year jump-off starts with soul soup!

Seaweed soup is popular for birthdays and pregnant and nursing women in the Korean culture. It's high in nutrition and taste like soul goodness in a bowl. Rice cake soup is a traditional new year celebration meal. Cozy up to this combo of rice cake and seaweed soup to start off 2021 with soul in your bowl. Visualize what you want and let's make it happen! Peace, love, health, and success for a happy new year 2021!

INGREDIENTS
1 cup frozen rice cakes
10 grams dried seaweed
2 tsp avocado oil
1 cup chopped onions
6 dashes salt
1 Tbs minced garlic
1 cup soybean sprouts
1 Tbs soy sauce
1 Tbs sesame oil
4 cups of water
1 Tbs Better than Bouillon vegetable case
1 cup cubed firm tofu
5 dashes black pepper

INSTRUCTIONS
Prep rice cakes and seaweed by soaking rice cakes and seaweed in lukewarm water (separate bowls) for 15-20 minutes. Drain the water after seaweed is soaked and chop into 1 inch sections. Be careful, the seaweed is slippery!

Turn stove on to medium high.
When the pot is hot, add 2 tsp avocado oil.
Add chopped onion to pot and stir for 15 seconds.
Add 2 dashes salt and stir occassionally for 1 minute 15 seconds.
Add 1 Tbs minced garlic and stir for 15 seconds.
Add soy bean sprouts and stir for 15 seconds.
Add 1 Tbs soy sauce and stir occasionally for 1 minute.
Add soaked seaweeed and turn down heat to medium. Stir for 15 seconds.
Add 1 Tbs sesame oil and stir occasionally for 1 minute.
Add 4 cups of water and turn up heat to medium high. Stir occasionally for 1 minute and 30 seconds.
Add 1 Tbs Better than Bouillon vegetable base and stir occasionally for 4 minutes.
Add soaked rice cakes and let cook for 2 minutes.
Add cubed tofu, 5 dashes of black pepper and 2 dashes of salt. Stir and let cook for 2-3 minutes. Turn off the stove. Done :) Serve in a bowl and garnish with diced green onion. Enjoy with vegan kimchi!