Korean Rice Cake Soup

with Quick Pickled Bok Choy

30 min

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Proven to have anti-microbial and immune-boosting properties, mushrooms really are magic! You’ll love the three different kinds of mushrooms in this meal.

Contains: Egg, Sesame, Soy, and Sulphites.

May Contain: Fish, Gluten, Milk, Mustard, Peanuts, Shellfish, and Tree Nuts.

What We'll Send

Korean Rice Cakes
Sesame Oil
Rice Vinegar
Enoki Mushrooms
GF Soy Sauce
King Oyster Mushrooms
Black Sesame Seeds
Free Range Brown Egg (2)
Green Onion
Organic Vegetable Stock Cube
Raw Sugar Pack
Shiitake Mushrooms
Red Pepper Flakes
Baby Bok Choy
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Calories 762
Fat 23g
Protein 27g
Carbohydrates 113g

Cooking Directions


Prepare Ingredients
- Wash bok choy and green onion.
- Trim ends from bok choy and slice leaves crosswise into 1/4 inch ribbons.
- Thinly slice green onion.
- Remove stems from shiitake mushrooms. Slice shiitake into 1/4 inch pieces.
- Slice off the stems of enoki and king oyster mushrooms.
- Break apart enoki mushrooms into clusters.
- Thinly slice king oyster mushrooms lengthwise.
- Tear nori into small pieces.
- Add rice cakes to a medium bowl and cover with cold water.
- In a small bowl, whisk eggs until smooth.


Quick Pickle Vegetables
- Heat a large pot over medium.
- Whisk in rice vinegar, sugar, half of both the sesame seeds and garlic.
- Season to taste with salt and red pepper flakes.
- Once the sugar has dissolved, turn off the heat and add green onions and bok choy.
- Stir vegetables into pickling liquid, then transfer pot contents to a small bowl.


Cook Mushrooms
- Add half of the sesame oil and 1 tbsp. oil to the same pot over medium-high heat.
- Add shiitake, enoki and king oyster mushrooms and cook for 2–3 minutes or until becoming tender and golden.
- Add remaining garlic and 1/4 of the soy sauce. Cook for 1 minute.
- Remove mushrooms from the pot and set aside on a plate.


Prepare Broth
- Add 5 cups water to the pot, crumble in vegetable stock cubes and add remaining soy sauce.
- Turn to high heat and bring broth to a boil.
- Drain rice cakes and add to the pot.
- Cook for 1 minute, until rice cakes are soft.
- Turn off heat and stir broth so it's moving in a gentle spiral, then pour in egg mixture.
- Cook 30 seconds, until egg forms soft ribbons.
- Season to taste with salt.


Finish Soup
- Drain liquid from pickled vegetables.
- Ladle broth and rice cakes between serving bowls.
- Top with mushrooms, pickled bok choy, nori, remaining sesame seeds, and remaining red pepper flakes to taste.
- Enjoy!

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