Words of Life
"Eating whole foods, should be considered progressive, not regressive."
Good for 6-8 servings
1 1/2 cups of rice cake (sujeabe/tok)
1 cup of dried seaweed
2 TBS vegetable broth seasoning
1 TBS minced ginger
3-4 cups of water
1 medium onion chopped
1)Rinse the rice cake in cold water. If the rice cake is frozen defrost in the refrigerator for 1 hour and then rinse it with cold water for about 5 minutes.
2) chop one onion and mince the ginger
3) Add the onion and minced ginger in the Instant Pot, then add the rice cake (tok), broth seasoning, and seaweed
4) Add the water and set the Instant Pot
Manual, High Pressure, 7 minutes, let it release on it's own.
And there you have it, amazing seaweed soup! Healthy and nutritious!