Best 2 Rice Cake Soup With Bok Choy And Edamame Recipes
Indulge in the comforting flavors of Asian cuisine with our delectable rice cake soup. This hearty and flavorful soup features tender rice cakes swimming in a savory broth, complemented by the crisp texture of bok choy and the nutty sweetness of edamame. As an added bonus, we've included two additional recipes to tantalize your taste buds: a refreshing cucumber salad with a tangy dressing and a delightful shrimp stir-fry with a medley of colorful vegetables. These recipes offer a perfect balance of flavors and textures, making them ideal for a satisfying and wholesome meal.
Let's cook with our recipes!
TTEOKGUK (GOOD LUCK KOREAN RICE CAKE SOUP)
Korean rice cakes can be found frozen or vacuum-packed at Asian markets. They're delicious in soups (of course) but also seared or lightly grilled.
Provided by Sohui Kim
Categories Bon Appétit Soup/Stew Winter Beef Green Onion/Scallion Ginger Garlic Radish Rice Wheat/Gluten-Free
Yield 8 servings
Number Of Ingredients 13
Steps:
- Cut meat into 1 1/2" pieces. Heat sesame oil and 1 Tbsp. vegetable oil in a large pot over medium-high. Add meat and season with salt. Cook, turning occasionally, until browned on all sides, 8-12 minutes.
- Meanwhile, separate scallion whites from greens and coarsely chop; set aside. Thinly slice scallion greens and set aside separately for serving.
- Using a flat-bottomed mug or the side of a chef's knife, lightly smash ginger. Add to pot along with garlic, reserved scallion whites, and 16 cups cold water and bring to a boil. Reduce heat and simmer, skimming any foam from surface, until meat is tender, 60-75 minutes, if using stew meat, or up to 2 hours , if using brisket. Transfer meat to a plate with a slotted spoon, then scoop out ginger and scallion whites and discard.
- Add Korean radish to pot and simmer until tender but not mushy (it should still hold its shape), 12-15 minutes.
- Meanwhile, heat 1 tsp. vegetable oil in a medium nonstick skillet over medium. Whisk eggs in a medium bowl and season with a large pinch of salt. Pour half of eggs into the center of skillet and quickly swirl pan to distribute evenly. Cook eggs undisturbed until they are just set, about 2 minutes. Carefully loosen with a heatproof rubber spatula, flip, and cook until other side is just set, about 1 minute. Slide egg crepe onto a cutting board and fold in half; let cool. Slice into 1/4"-thick ribbons. Repeat with remaining eggs and 1 tsp. vegetable oil.
- Slice beef as thin as you can and return to pot; add rice cakes. Cook until rice cakes are soft, about 5 minutes. Stir in fish sauce; taste and season soup with more salt and a few grinds of pepper.
- Ladle soup into bowls and top with sliced egg, reserved scallion greens, and chile threads (if using).
- Do Ahead
- Soup (without garnishes) can be made 2 days ahead. Let cool; cover and chill. Reheat over medium before serving.
BOK CHOY, EDAMAME, CASHEW, AND ORANGE RICE
Steps:
- Combine the rice and 3 1/2 cups water in a medium saucepan. Bring to a boil, then lower the heat. Cover and simmer gently until the water is absorbed, 30 to 35 minutes.
- A few minutes before the rice is done, heat the oil in a stir-fry pan. Add the edamame and bell pepper and stir-fry over medium-high heat for 2 to 3 minutes. Add the bok choy and scallions and continue to stir-fry for 1 to 2 minutes, just until wilted.
- Stir in the cooked rice and sesame oil, mixing well. Season to taste with teriyaki sauce, ginger, and pepper. Stir in the orange sections and cashews and serve at once.
- Menu Suggestions
- Since this dish involves an abundance of diverse ingredients, I like to complete the meal with few additional recipes. Sautéed Tofu (page 62) can be prepared while the rice is cooking. A platter of grape tomatoes and baby carrots round out the meal nicely. If you want to add one more item, steamed broccoli would be just the thing. Or, if time is not an issue, may I suggest upgrading that to Spicy Sesame Broccoli (page 197)?
- nutrition information
- Calories: 289
- Total Fat: 5g
- Protein: 9g
- Carbohydrates: 54g
- Fiber: 5g
- Sodium: 200mg
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
- Use Fresh Ingredients: Fresh vegetables, herbs, and spices will give your soup the best flavor. If possible, try to buy organic or locally-sourced ingredients.
- Don't Overcook the Rice Cakes: Rice cakes should be cooked until they are tender but still retain a slight chewiness. If you overcook them, they will become mushy.
- Add Vegetables in Stages: Add vegetables with longer cooking times, such as carrots and celery, to the soup first. Then, add vegetables with shorter cooking times, such as bok choy and edamame, later.
- Season to Taste: Taste the soup as you go and adjust the seasonings as needed. You may need to add more salt, pepper, or other spices to taste.
Conclusion:
Rice cake soup with bok choy and edamame is a delicious, healthy, and easy-to-make soup that is perfect for a quick and easy meal. With its combination of savory rice cakes, tender vegetables, and flavorful broth, this soup is sure to please everyone at the table. So next time you're looking for a quick and easy soup recipe, give this one a try. You won't be disappointed!
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