Creamy Rice Cake Soup with Bok Choy & Edamame

Creamy Rice Cake Soup with Bok Choy & Edamame

45 mins
easy
4 servings

A vibrant and flavorful soup featuring tender rice cakes, fresh bok choy, and edamame, all simmered in a rich broth. A perfect light meal or side dish.

SoupVegetarianWinter

Equipment Needed

  • Large Pot
  • Whisk

Ingredients

  • 1.00 tablespoonVegetable Oil(Use a neutral-flavored oil like avocado or grapeseed.)
  • 2.00 mediumLeeks(Trim and thinly slice.)
  • 1.00 bunchScallions(Separate whites and greens; thinly slice.)
  • 1.00 inchGinger(Peel and thinly slice.)
  • 1.00 pinchKosher Salt(Season to taste.)
  • 1.00 pinchBlack Pepper(Season to taste.)
  • 4.00 cupsChicken Broth(Use low-sodium broth for better control.)
  • 2.00 medium headsBaby Bok Choy(Trim and separate stems and leaves.)
  • 2.00 cupsRice Cakes(Use gluten-free rice cakes for a gluten-free option.)
  • 1.00 cupEdamame(Frozen or fresh.)
  • 2.00 largeEggs(Lightly beaten.)
  • 1.00 tablespoonApple Cider Vinegar(Adds a tangy flavor.)

Instructions

1

Heat oil in a large pot over medium heat. Add leeks, scallions, and ginger; cook until softened, about 5 minutes.

Estimated time: 5 minutes

2

Pour in chicken broth and add bok choy stems. Bring to a boil, then reduce heat and simmer for 10 minutes.

Estimated time: 10 minutes

3

Add rice cakes and simmer until heated through, about 8 minutes.

Estimated time: 8 minutes

4

Stir in edamame and bok choy leaves. Cook for 1 minute.

Estimated time: 1 minutes

5

Whisk eggs and slowly drizzle into the soup, stirring constantly to create ribbons.

Estimated time: 2 minutes

6

Stir in apple cider vinegar. Season with salt and pepper to taste.

Estimated time: 1 minutes

7

Serve hot, garnished with remaining scallion greens.

Estimated time: 1 minutes

8

Serve immediately.

Estimated time: 1 minutes

9

Enjoy!

Estimated time: 1 minutes

10

Optional: Serve with a side of toasted sesame seeds for added flavor.

Estimated time: 1 minutes