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Title: Ricecake And Dumpling Soup
Categories: Soups
Yield: 4 Servings

1 tb Olive oil
1 Shallot; julienned
2 Scallions whites; chopped
1 tb Sesame oil
1/2 c Leekl; chopped
3 cl Garlic; minced
1/4 c Cabbage; chopped
1 Potato; chopped into
- matchsticks
2 ts Salt
1 ts Pepper
2 c Rice cakes
6 c Vegetable broth or water;
- up to 8 c
10 Frozen dumplings
1 tb Fresh jalapeno;
- thinly sliced
2 Scallion greens; chopped

A hearty soup for cold days.

When oil is shimmery, add shallot, scallion whites, leek, garlic,
cabbage, and potato. Add salt and pepper. Cook until onions are
translucent, around 3 minutes.

Add rice cakes (either frozen or fresh) and stir until incorporated
into the vegetables.

Pour in vegetable broth and bring it to a boil. Reduce heat and allow
the soup to simmer until the potatoes are tender, around 12 minutes.

Add the frozen dumplings, jalapeno, and scallion greens and cook until
dumplings are cooked, around 2 minutes.

Recipe by Joanne Molinaro

Recipe FROM: <https://thekoreanvegan.com/ricecake-and-dumpling-soup/>

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