- 1 14 oz. can of chicken broth
- 3/4 cup of sliced rice cakes
- handful of baby carrots
- 1 bunch of scallions
- pepper and nori to taste
2. Place carrots into broth. Cook for about ten minutes or until rice cakes are fully cooked (I like them past al dente).
3. Then season with scallions, pepper, and pieces of nori to taste.
I know I left out a few key ingredients such as the fish sauce and sesame oil. I like to tackle cooking from memory, and I didn't check the recipe when I was cooking. Oops! But it turned out fine and saved a lot of time. Wait for the soup to cool a bit before you eat.