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    D'uk Gook (Rice Cake Soup)

    Source of Recipe

    Cooking Light-3/03

    List of Ingredients

    • 1 nori (seaweed) sheet
    • 1 1/2 teaspoons dark sesame oil, divided
    • 2 teaspoons vegetable oil
    • 1 tablespoon minced peeled fresh ginger
    • 4 cloves garlic, minced
    • 1 pound skinless boneless chicken breast, cut into bit-sized pieces
    • 1 cup water
    • 2 teaspoons low-sodium soy sauce
    • 2 (14 1/2 ounce) cans fat-free, less-sodium chicken broth
    • 2 1/2 cups frozen sliced rice cakes (rice ovalettes)
    • 1 large egg, lightly beaten
    • 1/4 cup thinly sliced green onions
    • 2 1/2 teaspoons sesame seeds, toasted


    1. Preheat broiler.

    2. Rub 1 side of nori with 1/2 teaspoon sesame oil; broil, oiled side up, 30 seconds. Turn over; broil 30 seconds or until browned (or a dark green color). Crumble nori; set aside.

    3. Heat vegetable oil in a large Dutch oven over medium-high heat. Add ginger and garlic, and stir-fry for 30 seconds. Add chicken, and stir-fry 4 minutes. Add water, soy sauce, and broth, and bring to a boil. Cover, reduce heat, and simmer 15 minutes.

    4. Soak rice cake slices in cold water 10 minutes; drain. Add to broth mixture. Increase heat to medium; cook, uncovered, 5 minutes or until rice cake slices are tender. Reduce heat to low. Slowly drizzle egg into soup, stirring constantly. Cook 1 minute, stirring constantly. Stir in onions and 1 teaspoon sesame oil. Sprinkle with nori and sesame seeds.

    5. Yield: 5 servings (serving size: about 1 1/2 cups soup, about 1 tablespoon nori, and 1/2 teaspoons sesame seeds). 308 cal, 6.6g fat, 27.8g pro, 32.4g carb, 1.3g fiber, 95mg chol, 2.2mg iron, 458mg sod, 25mg calc.




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