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Crackling Rice Vegetable Soup

Crackling Rice Vegetable Soup recipe image
This International soup features cooked rice cakes deep-fried to a crisp, served over a savory broth made from dried soybeans, onion, and garlic. The hot soup is poured over the fried rice pieces, creating a delightful crackling sound and texture. It is a comforting dish perfect for cold days, offering aromatic, well-seasoned taste with sweet and indulgent flavor notes.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 349
Dietary: Vegan
Description
This International soup features cooked rice cakes deep-fried to a crisp, served over a savory broth made from dried soybeans, onion, and garlic. The hot soup is poured over the fried rice pieces, creating a delightful crackling sound and texture. It is a comforting dish perfect for cold days, offering aromatic, well-seasoned taste with sweet and indulgent flavor notes.
Ingredients
  • cooked rice
  • sesame oil
  • deep-frying oil
  • salt
  • dried soybeans
  • sugar
  • medium onion, quartered
  • MSG (optional)
  • cold water
  • garlic
  • thin soy sauce
  • fresh snowpeas
  • sherry
  • large carrot
Directions
  1. 1
    Prepare Rice Cakes: Work with cooked leftover rice that is slightly moist and sticky. If too dry, reheat with a sprinkling of water until sticky.
  2. 2
    Spread rice in a frying pan or pie tin, 1/2 inch thick. Pack rice into a firm cake; this is important to make sure the rice holds together.
  3. 3
    Place in oven on low heat and dry to a slightly brittle texture. Break into pieces.
  4. 4
    Ten minutes before combining with soup, deep-fry rice pieces until lightly brown.
  5. 5
    Strain, place in a soup tureen, and keep hot in the oven. Avoid holding fried pieces more than 10 minutes, as they tend to acquire a rancid taste and become overly dry.
  6. 6
    Prepare Vegetarian Soup: Wash, then soak soybeans overnight in enough water to cover.
  7. 7
    In a large soup pot, combine water, beans, onion, and garlic.
  8. 8
    Bring to a boil, lower heat, and simmer for 2 hours.
  9. 9
    Strain and reserve stock until ready to finish. Save 1/2 of the beans for the soup.
  10. 10
    To finish soup, combine strained stock, cooked soybeans, soy sauce, sherry, sesame oil, salt, and sugar.
  11. 11
    Peel carrot and make thin flower slices (or use a flower cutter); add to soup.
  12. 12
    Bring soup to just under the boil.
  13. 13
    Add MSG and snowpeas. Cook for 2 minutes.
  14. 14
    Serve: Seat your diners, place the soup tureen of freshly fried, hot rice pieces on the table, and pour hot soup over them.
  15. 15
    If rice and soup are very hot, the rice will sizzle and crackle to everyone's joy and amusement!

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 349kcal
% Daily Value *
Total Fat 30.2g47%
Saturated Fat 4.6g23%
Sodium 72mg3%
Total Carbohydrate 18g6%
Dietary Fiber 0.5g2%
Sugars 0.5g
Protein 1.9g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: crackling rice, vegetable soup, soybean broth, international cuisine, vegan, vegetarian, comfort food, deep-fried rice, simmered soup, sesame oil, sherry, snowpeas, carrot flowers, meal prep, warm soup, crispy rice, soy sauce, garlic, onion, MSG
Read it online: https://www.chefs-mate.com/recipe/crackling-rice-vegetable-soup/