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Korean-inspired Cheese Stuffed Rice Cake Soup

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Korean-inspired Cheese Stuffed Rice Cake Soup

with coconut, ginger, tomato, lime and green onion broth

Informations supplémentaires
35 min. | 638 kcal | easy | Vegetarian | 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