Japanese Rice Cake Soup
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Japanese Rice Cake Soup

An Asian fusion soup with a fruity yuzu taste, great for experimenting for the adventurous cooks!

  • 25 min Preparation Time
  • 10 min Cooking Time
  • 4 Serv. Recipe Serves

Ingredients & Method

  • 1 KNORR CHICKEN CUBE in 650ml Water
  • 250g Prawns (de-shelled)
  • 40g sliced Japanese Fish Cake Roll
  • 80g square cut Rice Cake
  • 80g Spinach (whole)
  • 1 Chicken Cube in 650ml Water
  • 1 Chicken Thigh (cut into 4pcs)
  • 4 inches Carrot (sliced thinly)
  • 2 tsp Yuzu Rind
  • Chives
  • Boil spinach in water. Rinse in cold water, squeeze to remove moisture and cut into 1 1/2 inch Cubes.
  • Boil water with KNORR CHICKEN CUBE to obtain a clear chicken stock.
  • Simmer chicken thigh and carrots.
  • Toast the rice cake.
  • When all ingredients are cooked, take them out and arrange them on a soup bowl.
  • Pour boiling chicken stock over.
  • Garnish with chives and yuzu rind.
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