Korean Rice Cake Soup (Tteokguk)

Ingredients

• 1 1/8 pounds beef brisket
• 10 cups water
• 1 onion medium, sliced
• 8 stalks green onion cut into 5
• 5 cloves garlic
• 7/8 pound Korean rice cakes
• 1 tablespoon tamari soy sauce
• 1/2 teaspoon minced garlic
• salt to taste
• fried egg thinly sliced
• green onion green part only, thinly sliced
• seaweed Roasted dried, cut into thin strips
• 1 tablespoon sesame oil

Nutrition

• Calories : 260 calories
• Carbohydrate : 8 grams
• Cholesterol : 80 milligrams
• Fat : 12 grams
• Fiber : 3 grams
• Protein : 28 grams
• SaturatedFat : 4 grams
• Sodium : 580 milligrams
• Sugar : 2 grams