Korean-inspired Cheese Stuffed Rice Cake Soup
with coconut, ginger, tomato, lime and green onion broth
Informations supplémentaires
35 min.
|
638 kcal
|
easy
|
|
Printable version
1. Setup
Finely chop garlic and ginger. Finally chop half the green onion and bevel the other half. Squeeze the lime juice.
2. Start the broth
Heat sesame oil in a large saucepan over medium heat. Cook chopped garlic, ginger and green onions 2 minutes. Add 1 2P | 1.5 3P cans of tomato paste and cook 1 minutes.
3. Simmer the broth
Add 2 2P | 3 3P cups water, stock cube, coconut milk and honey. Bring to a boil. Reduce heat to medium, and simmer for 15 to 18 minutes. Add lime juice, salt and pepper to taste.
4. Make the rice cakes
Meanwhile, prepare a bowl of lukewarm water. Soak a rice paper in the water for about 10-15 seconds and lay it out on a work surface. Add a slice of cheese to the paper, fold both ends and roll up as tightly as possible. Cut the roll into 4 pieces. Repeat with other rice papers.
5. Plate your dish
Add the rice cakes to the bowls, pour in the hot soup and garnish with the green onions and sesame seeds. Bon appetit!
4unitGreen Onion(s)
2unitGarlic Clove(s)
1unitGinger
15mlSesame Oil
1unitVegetable Broth Cube(s)
134gRice Paper
1unitLime
10gGrilled Sesame Seeds
21gHoney
156mlTomato Paste
398mlCoconut Milk
4unitMozzarella Slice
What you need
638 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
38g
13%
fat
50g
77%
cholesterol
5mg
2%
fiber
4g
16%
protein
19g
saturated
38g
190%
sodium
1658mg
69%
sugar
23g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg