Crackling Rice Vegetable Soup Recipe

RatingDifficultyBeginner

This Crackling Rice Vegetable Soup is a hearty and flavorful soup that is perfect for a winter meal. The soup is made with a variety of vegetables, including carrots, celery, onion, and garlic. The soup is also seasoned with black pepper, thyme, and bay leaves. The soup is thickened with a roux made from flour and butter. The soup is then simmered until the vegetables are tender and the soup is thick and creamy.

Yields1 Serving
Prep Time10 minsCook Time35 minsTotal Time45 mins
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 2 c of cooked rice
 1 ts sesame oil
 1 c deep-frying oil
 ¼ ts salt
 1 c dried soybeans
 1 ts sugar
 1 ea medium onion, quartered
 ¼ ts MSG (opt)
 10 c cold water
 1 ea clove garlic
 2 ts thin soy
 10 ea fresh snowpeas
 2 tb sherry
 1 ea large carrot


1

Rice Cakes:Work with cooked leftover rice that is slightly moist andsticky.

2

If too dry, reheat with sprinkling of water until sticky.

3

Spread rice in frying pan or pie tin, 1/2 thick.

4

Pack rice into firmcake: this is important to make sure rice holds together.

5

Place inoven on low heat, and dry to slighly brittle texture; break intopieces.

6

Ten minutes before combining with soup, deep-fry rice piecesuntil lightly brown.

7

Strain, place in soup tureen, and keep hot inoven.

8

Avoid holding fried pieces more than 10 minutes, as they tendto acquire a rancid taste and become overly dry.

9

Vegetarian Soup:Wash, then soak soybeans overnight in enough waterto cover.

10

In large soup pot, combine water, beans, onion and garlic.

11

Bring to boil, lower heat, and simmer 2 hours.

12

Strain and reservestock until ready to finish.

13

Save 1/2 of beans for soup.

14

To finish soup, combinestrained stock, cooked soybeans, soy sauce,sherry, sesame oil, salt and sugar.

15

Peel carrot and make thin flowerslices (or use flower cutter); add to soup.

16

Bring soup to just underthe boil.

17

Add MSG and snowpeas.

18

Cook for 2 minutes.

19

To serve, seat your diners, place soup tureen of freshly fried, hotrice pieces on table and pour hot soup over them.

20

If rice and soupare very hot, rice will sizzle and crackle to everyone's joy andamusement!Serves 8~ .

CategoryCuisineTags

Ingredients

 2 c of cooked rice
 1 ts sesame oil
 1 c deep-frying oil
 ¼ ts salt
 1 c dried soybeans
 1 ts sugar
 1 ea medium onion, quartered
 ¼ ts MSG (opt)
 10 c cold water
 1 ea clove garlic
 2 ts thin soy
 10 ea fresh snowpeas
 2 tb sherry
 1 ea large carrot

Directions

1

Rice Cakes:Work with cooked leftover rice that is slightly moist andsticky.

2

If too dry, reheat with sprinkling of water until sticky.

3

Spread rice in frying pan or pie tin, 1/2 thick.

4

Pack rice into firmcake: this is important to make sure rice holds together.

5

Place inoven on low heat, and dry to slighly brittle texture; break intopieces.

6

Ten minutes before combining with soup, deep-fry rice piecesuntil lightly brown.

7

Strain, place in soup tureen, and keep hot inoven.

8

Avoid holding fried pieces more than 10 minutes, as they tendto acquire a rancid taste and become overly dry.

9

Vegetarian Soup:Wash, then soak soybeans overnight in enough waterto cover.

10

In large soup pot, combine water, beans, onion and garlic.

11

Bring to boil, lower heat, and simmer 2 hours.

12

Strain and reservestock until ready to finish.

13

Save 1/2 of beans for soup.

14

To finish soup, combinestrained stock, cooked soybeans, soy sauce,sherry, sesame oil, salt and sugar.

15

Peel carrot and make thin flowerslices (or use flower cutter); add to soup.

16

Bring soup to just underthe boil.

17

Add MSG and snowpeas.

18

Cook for 2 minutes.

19

To serve, seat your diners, place soup tureen of freshly fried, hotrice pieces on table and pour hot soup over them.

20

If rice and soupare very hot, rice will sizzle and crackle to everyone's joy andamusement!Serves 8~ .

Crackling Rice Vegetable Soup Recipe

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