Mondu Soup

Korean Dumpling Soup.

Ingredients

• 5 to 6 cups of water
  
• 2 cloves (1½tsp) finely chopped garlic
• 2 heaping tsp. Beef Dashida(a beef flavored soup base)
  
• A pinch of Miwon (MSG, optional)
• 2 tsp. vegetable oil
  
• ¹⁄₈ tsp. black pepper
• 2 scallions, chopped
  
• 1 egg, scrambled
• 10-12 frozen, cooked Mondu/dumplings (Use thin-skinned dumplings, not the thick-skinned ‘potstickers’)
• 2 large sheets of seaweed
• Approx. 1 cup sliced rice cake
  
• 1 tsp. sesame oil

Method

1. Add beef flavoring and vegetable oil to water and bring to a boil.
2. Add the mondu, sliced rice cake, scallions, garlic and continue boiling for about 5 minutes. Don’t overcook the dumplings, they will fall apart.
3. Add the black pepper, then slowly add the eggs while stirring to get a stringy effect.
4. Remove from heat.Toast the sheets of seaweed until crispy by waving them over a burner, then crumble and stir into the soup. Serve and top off with a sprinkling of sesame oil over the soup.

Yield

Makes approx. 3-4 large servings