JAPANESE RICE CAKE SOUP

JAPANESE RICE CAKE SOUP

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

  1. Boil spinach in water. Rinse in cold water, squeeze to remove moisture and cut into 1 1/2 inch Cubes.

  2. Boil water with KNORR CHICKEN CUBE to obtain a clear chicken stock.

  3. Simmer chicken thigh and carrots.

  4. Toast the rice cake.

  5. When all ingredients are cooked, take them out and arrange them on a soup bowl.

  6. Pour boiling chicken stock over.

  7. Garnish with chives and yuzu rind.

  1. 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

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