Spicy Korean Rice Cake Lasagna Soup
Serves 415 mins prep30 mins cook
The lasagna soup you know and love but with spicy gochujang, kimchi, and squishy rice cakes instead of lasagna pasta. Inspired by Chef Christine Lau's crispy rice cake lasagna.
0 servings
What you need
Instructions
1. Heat olive oil in a large pot over medium. Add in the diced onions and a hefty pinch of salt. Cook, stirring regularly, until onions are translucent, about 7 minutes. Be careful not to burn! 2. Add in the garlic and cook about 30 seconds, then add in the ground beef. Use a whisk to break the meat up while it cooks. Cook until the meat is fully browned and no longer pink. 3. Add in the tomato paste, gochujang, and ssamjang (if using). Mix into the meat until well incorporated. 4. Squeeze the tomatoes into the soup with your hands, then pour in the remaining juice. Pour in the chicken broth and bring to a boil. Once boiling, add in the rice cakes to cook for about 5 minutes, just until softened. Add in the mozzarella cheese and mix it in. Taste for seasoning. 5. Heat the oven to broil. Pour the soup into oven safe bowls, and top the bowls with the shredded Parmesan plus a few slices of provolone each. Bake on broil for just a few minutes, to brown the provolone on the top. Serve with scallions for garnish. Enjoy immediately!View original recipe