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.

What We'll Send

Korean Rice Cakes
Sesame Oil
Enoki Mushrooms
Rice Vinegar
Raw Sugar Pack
Red Pepper Flakes
Shiitake Mushrooms
King Oyster Mushrooms
Organic Vegetable Stock Cube
GF Soy Sauce
Baby Shanghai Bok Choy
Black Sesame Seeds
Free Range Brown Egg
Green Onion
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains common allergens. 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.
This recipe contains soy, egg, sesame, and sulphites.

Calories 729
Fat 24g
Protein 27g
Carbohydrates 97g

What You'll Need

Cooking Directions


Quick Pickle Vegetables: 

Empty rice cakes into a bowl and cover with cold water. Wash and slice bok choy crosswise into 1/4 inch slices. Thinly slice green onion. Set a large pot over medium heat and add rice vinegar, sugar, half of the garlic, red pepper flakes to taste, half of the black sesame seeds and a pinch of salt. Once the sugar has dissolved, turn off the heat and add green onions and bok choy. Toss to coat the vegetables in pickling liquid, then remove from pot and set aside.


Prepare Mushrooms: 

Remove stems from shiitake mushrooms. Slice into 1/4 inch pieces. Slice off the ends of enoki and king oyster mushrooms. Break apart enoki mushrooms and thinly slice king oyster mushrooms lengthwise. Add sesame oil to the pot, along with 1 tbsp. (2 tbsp. for 4 servings) cooking oil. Add mushrooms and cook until they reduce in size by half. Add remaining garlic, 1 tbsp. (2 tbsp. for 4 servings) of soy sauce and cook 1 minute more. Remove mushrooms from the pot and set aside.


Prepare Broth: 

Add 5 cups (10 cups for 4 servings) of water to the pot, along with stock cubes and remaining soy sauce. Turn up to high heat and bring broth to a boil. Drain rice cakes and add to the pot. Let them cook for 1 minute or so, until they are soft. Whisk eggs until smooth in a small bowl. Turn off heat and stir broth so it's moving in a gentle spiral, then pour in egg. It will cook in about 30 seconds, forming soft ribbons. Taste and adjust seasoning, adding more salt if necessary.


Finish Soup: 

Tear or cut nori into small pieces. Ladle broth and rice cakes between serving bowls. Top with mushrooms, pickled bok choy, remaining sesame seeds, remaining chili flakes, and nori. Enjoy!

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