Oyster brown rice cake soup

Bring a jar of 16 oz homemade prawn broth and 2 cups of water to a rolling boil.

Add sliced onion, mushroom, sprouts and cabbage into the broth and let them simmer for about 10 minutes.

In the meantime, saut starch coated oysters in oil for 5 seconds on each side. Set aside.

Place thawed rice cake into the broth. Season with salt and pepper. Place the soup in a heated stoneware. Place oysters on top. Sprinkle with green onions.