A regional variation on the theme, vegetables and soft rice taffy float in a light-bean-paste-thickened soup.
Heat the basic soup stock and season it with the soy sauce and salt. Peel the radish and slice it into
Blanch the chrysanthemum or dandelion leaves in rapidly boiling salted water for 15 seconds, then drain and rinse them under cold water to stop the cooking process. Squeeze out all excess liquid and set aside the green leaves.
Soak the rice cakes in a saucepan of warm water for 5 minutes, then bring the water to a boil. Cook for a minute if necessary to soften further. Pour off the water and transfer a cake to each of 4 deep bowls. (If using freshly pounded rice cakes, do not soak; just place 1 cake directly into each bowl.)
Over each rice cake place
© 1986 Elizabeth Andoh. All rights reserved.