Quick Chinese Rice Cake Soup with Egg and Bok Choy Scape (鸡蛋菜苔年糕汤)




Rice cake soup is so great for any gloomy cold winter day. This recipe is very easy and quick to make, egg and Bok Choy scape make it very healthy and light.

For more fun cooking ideas, see Recipes by Category.

Ingredients
  • 1/2 cup rice cake (available in most Chinese grocery stores, or order online:)
  • 1 egg
  • A few slices of bok choy scape
  • 1 and 1/4 cup stock
  • 1 wedge of lemon
  • 1 Thai red chili
  • A few slices of green onion (why buy from store? grow your own green onion)
Preparation Time:  2 minutes
Cooking Time:  10 minutes
Servings: 1

Cooking Steps

1. Measure 1 and 1/4 cup chicken stock (or any stock), if no stock is available, simply use water and  add bouillon for flavor. Add the stock or water to a small pot, use medium or high heat to boil.
2. Once the stock is boiling, add one egg, stir gently to move the egg from the bottom to prevent the egg from sticking to the pot bottom.
3. Use low heat to simmer the egg for 3-4 minutes.
4. Measure about 1/2 cup of rice cake, add to the stock, stir gently to separate the rice cake slices.

5. Use medium heat to boil the soup, once it boils again, turn heat to low, cover the pot and simmer for 4 minutes.
6. Add a few slices of bok choy scape to the soup, boil.
7. Add the soup to a serving blow, add green onion slices, Thai chili slices and one wedge of lemon.
    (See how to grow lemon in cold regions).

For travel lovers, checkout my travel blog Rainbow Planet.
 

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