How to make tofu and egg rice cake soup with pickles
Put the eggs in a frying pan and make an omelet.
Prefer older, lightly browned eggs on both sides.
Serve the eggs, shredded and set aside
Add dried chillies, shallots and carrots.
When the carrots are soft, add the rice cakes and continue to stir-fry.
Stir-fry for 3-5 minutes, then add some water and bring the water to a boil over medium heat
Once the water is boiling, add the chopped pickles, cubed tofu and shredded egg.
Boil again and keep for 2-3 minutes, add some sesame oil, sprinkle with cilantro, and serve!
Out of the pan and feeling full of appetite, ha ha!
2. Carrots as a side dish, which can be substituted for other preferred dishes.
3. Coriander is a personal preference and is felt to enhance the flavour.
4. since pickles are already salty, no salt is added, and pickles are best soaked in water first