Ingredients
2 scallions
2 cloves garlic
1/3C dried shiitake mushrooms
kombu (palm size)
400 g rice cakes
200 g firm tofu
3 eggs
2 tbsp soy sauce
6 cup water
salt and pepper
Directions
Step 1
In a large pot, bring water to boil and add in the shiitake mushrooms and kombu. Let it simmer for 10 minutes, turn off the heat and sit for at least 30minutes or longer.
6 cup water
1/3C dried shiitake mushrooms
kombu (palm size)
Step 2
Finely chop the scallions, garlic and soaked and drained shiitake mushrooms from Step 1. Cut the tofu into small cubes. In a large pan, sweat out out the white parts of the scallion, garlic and then add in the shiitake mushroom and tofu. Season with black pepper and soy sauce. Set aside.
2 scallions
2 cloves garlic
1/3C dried shiitake mushrooms
200 g firm tofu
1 tbsp soy sauce
Step 3
Whisk up the eggs and fry them up into large thin layer. Roll it up to cut into thin strips and set aside.
3 eggs
Step 4
In the same pan, add in the stock from Step 1 and bring it to boil before adding in the rice cake and soy sauce. Cook for several minutes on medium heat until the rice cakes are soft.
400 g rice cakes
1 tbsp soy sauce
Step 5
Serve while hot topped with egg strips, tofu and mushroom stirfry and chopped scallions. Enjoy!
