Dumpling Ricecake Soup (Ddeok Mandu Guk)

I first had this soup at our favorite Korean restaurant in Cambridge (Koreana). This soup is generally served to celebrate the lunar new year, but it is a delicious and simple dish you can make any time! I have simplified the recipe here, but see the notes for a more traditional version.

Dumpling Ricecake Soup (Ddeok Mandu Guk)
2 cans Low Sodium Chicken Broth
1/2 can Water
2 cups Small Frozen Dumplings
3 cups Rice Ovalettes
3 cups Fresh Spinach
1 tsp Soy Sauce
2 tsp Sugar

Bring the chicken broth, water, soy sauce and sugar mixture to a boil and add dumplings, ovalettes and spinach. Cook for 3-5 minutes (or according to the dumpling package) and serve with a sprinkling of fresh green onions. 

Notes/Substitutions: This dish is traditionally made with thinly sliced beef, cooked right in the broth as it boils, as well as a beaten poached egg (think egg drop soup). You could substitute egg ribbons if you don't like the taste of the "egg-drop" style eggs.
To make egg ribbons; beat one egg and pour into a preheated skillet. Move the pan around so as to spread out the egg into one very thin layer over the pan. Cook for 30 seconds to 1 minute, or until you can flip the whole thing over, then flip and cook for 15 more seconds. Remove the "omelet" onto a cutting board, and roll it up on itself, forming a log. Cut in thin strips and add to soup -- or I like mine in Pad Thai!