Tteokguk (Korean Rice Cake Soup)
Optional (but recommended) garnishes for the soup: 1 teaspoon sesame oil, 2 eggs (fry yolks and whites separately into thin sheets and slice into strips), and seaweed strips (toast seaweed sheets in a skillet over medium heat until crispy; cut into thin strips).
Most Koreans include mandu (dumplings) with tteokguk to make it heartier. If doing so, simply add them in the broth a few minutes before the rice cakes. They are available at Korean grocers and supermarkets with well-stocked Asian food sections.