Korean Vegan Rice Cake Soup (Tteokguk) with Dumplings.

Ingredients

• 1 medium russet potato ((unpeeled))
• 1 white portion of leek ((head intact))
• 3 scallion whites ((heads intact))
• 1/4 medium yellow or white onion ((unpeeled, head intact))
• 1/2 large carrot ((unpeeled))
• 5 to 6 cloves garlic ((unpeeled))
• 3 to 4 6" by 1" strips Korean radish peel
• 2 tbsp toasted sesame oil
• 1 tsp sea salt
• 1 tsp black pepper
• 8 cups filtered water
• 2 dried shiitake mushrooms
• 3 2" x 2" pieces dried kelp
• 1 lb Korean rice cakes ((ovals, not tubes))
• 2 tbsps toasted sesame oil ((plus more for garnish))
• 2 tsps salt
• 2 tsps pepper
• 2 tbsps extra virgin olive oil
• 2 scallions whites (chopped)
• 1/2 cup julienned onion
• 2 cups julienned yellow or Yukon gold potato
• 1/2 cup JUST Egg
• 2 cups frozen dumplings
• 2 scallion greens (chopped)
• 1/4 cup toasted sesame seeds
• 1 sheet roasted seaweed (cut into ribbons)

Nutrition (per serving)