Happy New Year! Tteokguk (Korena rice cake soup) is our new year’s food. What's yours?

Tteokguk
6 cops water
5x5” dasima (dried kelp)
6 dried shiitake mushrooms
12 oz sliced rice cake, soaked in cold water for 15 mins
2 cloves garlic, chopped
2 green onions, chopped
1 1/2 tbsp Korean soup soy sauce (regular soy will be ok too)
1 1/2 tbsp @Yondu (it's my fish sauce substitute)
1 tsp salt

For the toppings
1/2 zucchini, julienne & saute
Shiitake mushrooms from the broth, sliced- marinated in; 1 clove garlic, chopped, 1 tsp soy sauce, 1 tsp mirin, 1 tsp agave nectar, maple syrup or raw sugar, sesame oil, sesame seeds
A pinch black pepper
crushed sesame seeds
Gim, Korean roasted & seasoned seaweed

*Remove dasima when the water starts boiling. Reduce heat to medium low, cover and simmer for 20 minutes.
*Cook rice cake until it's soft, about 2 to 3 minutes.

My original tteokguk recipe - https://seonkyounglongest.com/tteokguk/