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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)
28617.83 mg
Vitamin A (IU)
2876.84 IU
Saturated Fat (g)
30.78 g
Vitamin D (mcg)
0.68 mcg
Energy (kcal)
1011.55 kcal
Fat (g)
60.5 g
Trans Fat (g)
0.18 g
Vitamin B12 (mcg)
1.42 mcg
Vitamin B6 (mg)
0.81 mg
Salt (g)
71.55 g
Folate (mcg)
129.43 mcg
Calcium (mg)
77.2 mg
Zinc (mcg)
3.3 mcg
Monounsaturated Fat (g)
11.53 g
Cholesterol (mg)
221.79 mg
Iron (mg)
3 mg
Selenium (mcg)
50.95 mcg
Vitamin C (mg)
7.13 mg
Fibre (g)
2.08 g
Sugars (g)
13.58 g
Protein (g)
60.61 g
Copper (mg)
0.27 mg
Potassium (mg)
554.56 mg
Total
71.2 g
114471.34 mg
11507.35 IU
123.11 g
2.74 mcg
4046.2 kcal
242.01 g
0.74 g
5.66 mcg
3.24 mg
286.18 g
517.73 mcg
308.79 mg
13.19 mcg
46.12 g
887.16 mg
12.01 mg
203.78 mcg
28.53 mg
8.3 g
54.32 g
242.45 g
1.08 mg
2218.25 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.
