Rice Cake Soup With Bok Choy and Edamame
Published Feb. 6, 2020
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
- ¼cup vegetable oil
- 2medium leeks, trimmed, white and light green parts cut into ¼-inch rounds
- 1bunch scallions (about 6), whites and greens separated, thinly sliced
- 1(1-inch) piece fresh ginger, peeled and thinly sliced
- Kosher salt and black pepper
- 4cups chicken stock
- 2medium heads baby bok choy (about 8 ounces), trimmed, stems and leaves divided, stems cut into bite-size pieces
- 2cups fresh or frozen rice cakes (about 10 ounces)
- 1cup frozen shelled edamame
- 2large eggs, lightly beaten
- 1tablespoon apple cider vinegar
Nutritional analysis per serving (4 servings)
620 calories; 24 grams fat; 3 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 5 grams polyunsaturated fat; 82 grams carbohydrates; 8 grams dietary fiber; 9 grams sugars; 22 grams protein; 1226 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a pot, heat oil over medium-high. Add leeks, scallion whites and ginger, and season with salt and pepper. Cook, stirring occasionally, until lightly golden at the edges and softened, 7 to 8 minutes.
- Step 2
Add chicken stock and bok choy stems, and bring to a boil over high. Reduce the heat and simmer and cook until the broth is flavorful, about 10 minutes. Add rice cakes and simmer until plump, about 8 minutes.
- Step 3
Add edamame and bok choy leaves and stir until bright green, about 1 minute. Swirl in the beaten eggs in a slow, steady stream, stirring gently to make sure the eggs form long ribbons. Stir in the vinegar; season with salt and pepper. Divide among bowls and top with remaining scallion greens.
Private Notes
Comments
Interesting taste but I got the wrong kind of rice cakes so I can't really judge it until I get the right kind, not rice cake snacks. Don't you dare laugh!
Having cooked rice cakes many times, the texture will never not be chewy. That's one of the beauty of rice cakes and why I love them so much. The texture should remain soft and chewy. If you prefer them to be less rubbery, I actually recommend cooking them less so they remain more toothsome. They release more starch the longer you cook them which at a delicate balance can create a rich creamy broth without any butter or cream.
What a fantastic recipe! No changes except added garlic with the ginger, and a splash of sesame oil with the vinegar. Try to find the rice cakes! They add a wonderful texture. I get them in 1.5 bags in the Asian grocery store freezer case, clear plastic bag, Sam Hak brand.
I liked this as a base recipe, but I needed to add a lot of flavor. I added garlic at someone else’s suggestion, soy sauce instead of salt, and sriracha at the end. I doubled the apple cider vinegar and the ginger. I cooked a couple of chicken thighs on the side to add in because I wanted some protein. I couldn’t really figure out how to get the eggs to form ribbons, but it ended up just thickening up the broth which was nice.
I recommend going with 7 cups of broth, rather than 4. I wasn’t able to get the egg to form ribbons, but maybe my broth was too hot?
Our 7yo said, Iit tastes like ramen! My taste buds are like Yay yay yay!!!”[wiggly dance with arm thrown up] I added garlic at beginning and browned the leeks deeply. At the end, I added fish sauce and sesame oil.