Chinese-Style Rice Cake Soup recipe - ingredients, nutrition and when to eat it
This one-bowl soup combines chewy rice cakes, egg, and bok choy in a light Chinese-style broth.
This one-bowl soup combines chewy rice cakes, egg, and bok choy in a light Chinese-style broth. It’s perfect for a winter morning when you want something warm or for a simple lunch.
Chinese · 20 minutes to cook
Nutrition (per 653.2g serving): 528.9 kcal · protein 16.7g · carbohydrate 94.3g · fat 10.8g · sodium 1411.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Stir the rice cakes once or twice after adding them so they don’t stick to the bottom of the pot.
Tips: Avoid stirring vigorously right after adding the egg so soft ribbons of egg remain in the broth.
Tips: Don’t simmer the bok choy for too long, so it stays crisp.
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Ingredients (1 serving)
- Sliced rice cakes for soup — 180 g
- Egg — 1 pc
- Bok choy — 60 g
- Shiitake mushrooms — 30 g
- Green onions — 15 g
- Water — 300 ml
- Soy sauce — 0.5 Tbsp
- Oyster sauce — 0.5 tsp
- Cooking oil — 1 tsp
- Ground black pepper — 0.2 g