(For all ingredients, please use organic versions if available)
Rice cake Soup Stock
6 shiitake mushrooms
¼ radish
5 sheets of kelp
5 pieces of soybean protein
1 tablespoon soy sauce
Water

Garnish
Seaweed
Vegan ham
Tofu
King oyster mushroom
Carrots
Squash
Red bell pepper
Soybean protein
Shiitake mushrooms
Potato starch
Gardenia seeds
Oil

1. Slice some rice cake bars to be used in the rice cake soup on a slant.
2. To prepare the soup stock, put in a pot the shiitake mushroom, the radish, the kelp, and the soybean protein.
3. Pour in the water and let it boil.
4. After boiling for about 10 minutes, the flavor will seep into the stock.
5. Remove the ingredients from the stock which are to be used as garnish.
6. For garnish, slice each ingredient into long stripes.
7. The garnish can also be made into rice cake skewers (dduksanjeok). The skewers will be pan-fried until they are golden brown.
8. Pan-fry the garnishing ingredients one by one
9. Cut the red bell pepper, the shiitake mushrooms.
10. To make the gardenia seed garnish, add potato starch and pour in the gardenia seeds soaked water. And stir well. Add a bit of oil in the pan, and make a thin pancake with the well-stirred gardenia seed water mixture. Fold it twice and press it. And then slice it thinly.
11. To make the rice cake soup, add in all the sliced rice cake into the boiling stock.
12. Add in 1 tablespoon of soy sauce. Let it boil.
13. The rice cake soup is done.
14. Place the garnish on top of the rice cake soup. Arrange the garnish in rainbow color.
15. The rice cake soup is ready.