Chicken Stock Soup with Rice Cakes

25 min
Medium

4 servings

🍲

0.95 l

Chicken Stock

🥬

2 handfuls

Napa Cabbage

🍚

2 handfuls

Rice Cakes

Preparation Steps

  1. Step 1/6

    Heat up chicken stock with minced ginger

  2. Step 2/6

    Add in chopped Napa cabbage and simmer until softened

  3. Step 3/6

    Stir in sliced shiitake and rice cakes

  4. Step 4/6

    Bring stock back to gentle boil and cook the rice cakes until they’re soft and chewy

  5. Step 5/6

    Season soup to taste with fish sauce

  6. Step 6/6

    Ladle into bowls, top with scallion, crushed raw garlic, toasted sesame seeds and sesame oil, and ground white pepper

Composition

Ingredients

Types

Meat, Vegetables, Grains

Ingredients

Chicken stock, Napa cabbage, Rice cakes

Allergens

Gluten

Dietetics

Dietary regimen

Gluten-free

Calories

200 kcal

Macro nutrients

Protein: 10g

Nutritional Information

Minerals

Sodium: 500mg

Vitamins

Vitamin C: 30mg

Preparation

Time Information

Preparation

10 minutes

Cooking

15 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

Pot, Ladle, Knife

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

to inform

Original Creator

to inform

Origin

Cuisine

Asian

Geographic

to inform

Various

Aspect

Texture

Chewy, Soft

Flavors

Savory, Spicy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered), fridge : 3 days (Keep in airtight container), freezer : 1 month (Keep in airtight container)