Egg Drop Cake Soup with Rice Cakes

Steps

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1. 1
   Crack 6 eggs into a bowl and whisk thoroughly until the mixture is uniformly yellow. Set aside.
   ≈0:00
2. 2
   Finely dice a small amount of carrot for color, then slice the green onion to a similar size. Set aside.
   ≈0:20
3. 3
   Pour 2 cups (400 ml) of water into a pot and bring to a rolling boil over high heat.
   ≈0:33
4. 4
   Rinse the rice cakes (about 100g) briefly under cold water. Set aside.
   ≈0:39
5. 5
   Add the rinsed rice cakes to the boiling water, then add the shrimp sauce and anchovy sauce. Quickly stir in the diced carrot and green onion, mixing well.
   ≈0:53
6. 6
   Wait for the broth to return to a boil and the rice cakes to float, then pour in all the beaten egg while stirring gently just one or two times to distribute it evenly.
   ≈1:07
7. 7
   Cover the pot and reduce the heat to low. Simmer gently for about 10 minutes until the eggs are fully cooked through.
   ≈1:16
8. 8
   Open the lid, drizzle with sesame oil, and garnish with the remaining green onion and carrot slices. Serve immediately.
   ≈1:29