Mussels, shrimp, mushrooms, rice cakes, and bok choy. Can add any seafood-fish, scallops, clams- or substitute for other vegetables (I tried bok choy in the picture, but it was much better with mustard greens). The broth becomes sweet from the seafood, and it has a little spice from the shrimp paste. The picture above is without broth to show the ingredients.
For the Broth:
5 cups water
1/2 small onion
1 teaspoon sugar
2 tablespoons fish sauce
1 tablespoon shrimp paste
4 tablespoons oil
Other Ingredients:
10-12 Mussels
10-12 Shrimp
4 oz of Enoki Mushrooms
1 Cup of rice cakes
2-3 Bok Choy
1-2 Tablespoons fish sauce to taste
1. Heat oil in pot large enough for all ingredients. When it’s heated, add the sugar and stir. Once the sugar starts to turn brown, add the onion and stir until they are soft. Add in fish sauce and shrimp paste, stir until heated. Add in water.
2. Once the broth is boiling, add in rice cakes, mussels, shrimp, mushrooms and cover for 5-7 minutes. In the last 2 minutes add the bok choy on top, cover pot.
3. Take off heat and add fish sauce to taste.
