Mussel Rice Dumpling Soup

Ingredients

Rice Flour 50g, Potato 25g, Mussel Meat 20g, Zucchini 20g, Egg Yolk 20g, Onion 5g, Chopped Green Onion 5g, Broth Anchovy 3g, Red Chili 2.5g, Green Chili 2.5g, Chopped Garlic 2.5g, Kelp 2g, Soup Soy Sauce 2g, Rice Bran Oil 1g, Salt 0.3g, Water 250g

Instructions

1. 1

   Add mussel, broth anchovy, dried kelp, and onion to 1½ cups water to make 1 cup of anchovy-kelp broth, and remove the kelp and julienne.

   
2. 2

   Peel the potato, steam, then mash.

   
3. 3

   Add rice flour, egg yolk, brown rice oil, and salt to the ingredients from 2, knead, and shape into about 10 marble-sized rice dumplings.

   
4. 4

   Peel the pumpkin in a spiral and julienne into about 2cm pieces, and diagonally cut the green onion, red chili, and green chili.

   
5. 5

   Once the anchovy-kelp broth boils, add the rice balls, and once cooked and floating, add mussel, pumpkin, chopped green onion, chopped garlic, and kelp, and season with soup soy sauce.

   
6. 6

   Garnish with red chili and green chili.