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JAPANESE RICE CAKE SOUP
An Asian fusion soup with a fruity yuzu taste, great for experimenting for the adventurous cooks!
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10 mins
Cooking Time
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Medium
Difficulty
-
25 mins
Prep Time
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4 People
Serves
Ingredients
- 1 Knorr Chicken Stock Cubes in 650 ml of water
- 250 g prawns (de-seeded)
- 40 g sliced Japanese fish cake roll
- 80 g square cut rice cake
- 80 g spinach (whole)
- 1 chicken cube in 650 ml of water
- 1 chicken thigh (cut into 4 pcs)
- 4 inches carrot (thinly sliced)
- 2 tsp yuzu rind
- chives
Cooking Methods
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Boil spinach in water. Rinse in cold water, squeeze to remove moisture and cut into 1 1/2 inch Cubes.
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Boil water with KNORR CHICKEN CUBE to obtain a clear chicken stock.
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Simmer chicken thigh and carrots.
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Toast the rice cake.
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When all ingredients are cooked, take them out and arrange them on a soup bowl.
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Pour boiling chicken stock over.
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Garnish with chives and yuzu rind.
Nutritional values
- Amount per Serving
Nutritional values | Amount per Serving |
---|---|
Energy (kcal) | 1011.55 kcal |
Protein (g) | 60.61 g |
Sugar (g) | 13.58 g |
Fat (g) | 60.5 g |
Fibre (g) | 2.08 g |