While the broth simmers, the sliced rice cakes are soaked in cold water. The rice cakes are so yummy. They are like a very dense noodle. They do contain wheat flour, so they aren't gluten free. When the soup is finished, the rice cakes are simmered for a few minutes in the broth.
We always have sliced cabbage kimchi on the side. I like to put mine right into the soup.
Perfectly yummy on a cold February night!
Later in the day today, the studio finally warmed up enough to work in. I finished putting handles on small squared off bowls and gave each a few flower stamps. These were also made by altering with a board, which means there are no seams to crack. They are smaller bowls, a good size for salsa, dip, soup, or cereal. I had fun making them and I am happy with the way they came out. I think tomorrow I will make a few more.
Have a great night and stay warm!