D'Uk Gook (Rice Cake Soup)

• 1 nori (seaweed) sheet
• 1 1/2 teaspoons dark sesame oil, divided
• 2 teaspoons vegetable oil
• 1 tablespoon minced peeled fresh ginger
• 4 garlic cloves, minced
• 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
• 1 cup water
• 2 teaspoons low-sodium soy sauce
• 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
• 2 1/2 cups frozen sliced rice cakes (rice ovaletts)
• 1 large egg, lightly beaten
• 1/4 cup thinly sliced green onions
• 2 1/2 teaspoons sesame seeds, toasted

1. Preheat broiler.
2. Rub 1 side of nori with 1/2 teaspoon sesame oil; broil, oiled side up, 30 seconds. Turn nori; broil 30 seconds or until browned (or a dark green color). Crumble nori; set aside.
3. Heat vegetable oil in a large Dutch oven over medium-high heat. Add ginger and garlic, and stir-fry 30 seconds. Add chicken, and stir-fry 4 minutes. Add water, soy sauce, and broth, and bring to a boil. Cover, reduce heat, and simmer 15 minutes.
4. Soak rice cake slices in cold water 10 minutes; drain. Add to broth mixture. Increase heat to medium; cook, uncovered, 5 minutes or until rice cake slices are tender.
5. Reduce heat to low. Slowly drizzle egg into soup, stirring constantly. Cook 1 minute, stirring constantly. Stir in onions and 1 teaspoon sesame oil. Sprinkle with nori and sesame seeds.
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sheet, sesame oil, vegetable oil, fresh ginger, garlic, skinless, water, soy sauce, chicken broth, rice cakes, egg, green onions, sesame seeds

Taken from www.myrecipes.com/recipe/duk-gook-rice-cake-soup (may not work)