Korean-inspired Cheese Stuffed Rice Cake Soup

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

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