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JAPANESE RICE CAKE SOUP

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

17.8 g

Sodium (mg)

28617.15 mg

Vitamin A (IU)

2881.71 IU

Saturated Fat (g)

30.67 g

Energy (kcal)

1011.21 kcal

Fat (g)

60.5 g

Trans Fat (g)

0.17 g

Salt (g)

71.55 g

Calcium (mg)

77.37 mg

Monounsaturated Fat (g)

11.46 g

Cholesterol (mg)

221.79 mg

Iron (mg)

3 mg

Vitamin C (mg)

7.13 mg

Fibre (g)

2.08 g

Sugars (g)

13.58 g

Protein (g)

60.57 g

Potassium (mg)

554.73 mg

Total

71.2 g

114468.61 mg

11526.85 IU

122.69 g

4044.84 kcal

242.01 g

0.66 g

286.18 g

309.47 mg

45.83 g

887.16 mg

12 mg

28.53 mg

8.3 g

54.32 g

242.26 g

2218.93 mg

  • 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.