JAPANESE RICE CAKE SOUP

Name: JAPANESE RICE CAKE SOUP
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Cuisine: Chinese
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

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

10 mins

Cooking Time
Medium

Difficulty
25 mins

Prep Time
4 People

Serves

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

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.