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Title: Tteokguk (Vegan Rice Cake Soup With Dumplings) PT 2
Categories: Korean, Soups
Yield: 8 Servings

See part 1

While your soup is cooking, scramble your JUST Egg by adding a 1/2 tb
of extra virgin olive oil to a non-stick pan over medium heat,
together with the JUST egg and a pinch of both salt and pepper. Stir
the contents with a wooden spoon or chopsticks until they start to
cook (about 2 minutes). Scrape the scrambled eggs into a small bowl
and set aside.

When your potatoes are almost cooked, add your scrambled eggs along
with frozen dumplings (they don't need to be thawed). Cook for an
additional 2 to 3 minutes, until your dumplings are fully cooked.
Season with additional salt and pepper, to taste.

To serve your vegan rice cake soup, apportion the soup into large
bowls. Garnish with scallion greens, toasted sesame seeds, ribboned
roasted seaweed, a drizzle of sesame oil, and fresh cracked pepper.

Recipe by Joanne Molinaro

Recipe FROM: <https://thekoreanvegan.com/
delicious-vegan-rice-cake-soup-tteokguk/>

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