Rice Cake Soup With Bok Choy and Edamame
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- ¼cup vegetable oil
- 2medium leeks, trimmed, white and light green parts cut into ¼-inch rounds
- 1bunch scallions (about 6), whites and greens separated, thinly sliced
- 1(1-inch) piece fresh ginger, peeled and thinly sliced
- Kosher salt and black pepper
- 4cups chicken stock
- 2medium heads baby bok choy (about 8 ounces), trimmed, stems and leaves divided, stems cut into bite-size pieces
- 2cups fresh or frozen rice cakes (about 10 ounces)
- 1cup frozen shelled edamame
- 2large eggs, lightly beaten
- 1tablespoon apple cider vinegar
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
620 calories; 24 grams fat; 3 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 5 grams polyunsaturated fat; 82 grams carbohydrates; 8 grams dietary fiber; 9 grams sugars; 22 grams protein; 1226 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a pot, heat oil over medium-high. Add leeks, scallion whites and ginger, and season with salt and pepper. Cook, stirring occasionally, until lightly golden at the edges and softened, 7 to 8 minutes.
- Step 2
Add chicken stock and bok choy stems, and bring to a boil over high. Reduce the heat and simmer and cook until the broth is flavorful, about 10 minutes. Add rice cakes and simmer until plump, about 8 minutes.
- Step 3
Add edamame and bok choy leaves and stir until bright green, about 1 minute. Swirl in the beaten eggs in a slow, steady stream, stirring gently to make sure the eggs form long ribbons. Stir in the vinegar; season with salt and pepper. Divide among bowls and top with remaining scallion greens.
Private Notes
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Cooking Notes
Frances Leftwich
Interesting taste but I got the wrong kind of rice cakes so I can't really judge it until I get the right kind, not rice cake snacks. Don't you dare laugh!
Luke Wang
Having cooked rice cakes many times, the texture will never not be chewy. That's one of the beauty of rice cakes and why I love them so much. The texture should remain soft and chewy. If you prefer them to be less rubbery, I actually recommend cooking them less so they remain more toothsome. They release more starch the longer you cook them which at a delicate balance can create a rich creamy broth without any butter or cream.
Ron
What a fantastic recipe! No changes except added garlic with the ginger, and a splash of sesame oil with the vinegar. Try to find the rice cakes! They add a wonderful texture. I get them in 1.5 bags in the Asian grocery store freezer case, clear plastic bag, Sam Hak brand.
jami_no
As a Korean, we typically use anchovy based broths for this type of dish. This can include dried anchovy, dashima (kelp), or dried shrimp in addition to various veggies and you take it all out when broth is done. Adding this might add flavor for those who have noted this recipe is a bit bland.
deroper
Rice cakes are chewy/rubbery by nature - they don't get soft and pillowy even though they look like should.
Rebecca
With a few tweaks this is SOOOO good. Perfect rainy/sick day soup. I doubled the ginger, added two cloves of garlic, and threw in some sesame oil at the end. Be sure to add plenty of salt or the rice cakes will be bland.
Clara
Idk what people mean by bland. This is delicious—tastes exactly like the one my mom makes. Sorry your palette hasn't broadened past Western cuisine and you require random & broadly Asian ingredients to ! add complexity ! (but not really) your dish. I used vegetable stock and added in some soy puffs. 10/10. Would make over and over again.
Marcy
I plan on using tofu instead of rice cakes.
Tanya
This was much better on the second day than the first for me. This was rather easy to throw together and much heartier than I expected. But I found it kind of bland. It needed more seasoning than just salt and pepper and a splash of vinegar. I wasn't really sure how to "fix" it. I also think it was too low in protein to make it super satiating. I wouldn't make it again, but it introduced me rice cakes and bok choy so that was nice.
Sophia
This was really disappointing. I love soups, I love veggies, I love rice cakes, so I was thrilled to come across this recipe. I was into the ingredients list. But.... it was SO bland. I kept tasting and adding salt, then adding fish sauce, then adding sesame oil, then adding chili sauce, just to get some sort of flavor going. Never really got there in the end.
Izzy
This is one of my favorite soups, however, I do make a few changes to match my taste better. I’m not a fan of the texture of rice cakes, so I add frozen wontons instead. I also like to replace a tablespoon of olive oil with toasted sesame oil. The last adjustment I make is adding soy sauce and Huy Fong garlic chili paste for added flavor.
Carol
Made according to the directions, except I couldn’t find rice cakes so I subbed white rice. Soooo delish! It’s crazy how much flavor is developed in such a short cook time. Healthy, quick, easy and delicious! Will add this to the rotation.
Bob Don
This one was really good. I couldn't find rice cakes, but I added some frozen udon noodles and it was delicious.
Olivia
Delicious! Mine turned out with a porridge-like texture, which was perfect for a rainy day.
Monique
Delicious, healthful, and comforting. Made a few small mods: -Veganized by using veg broth and replacing the eggs with chopped bean curd sticks -Used rice vinegar instead of apple cider vinegar -Added a dash of soy sauce and finished with chili crisp
tollundium
Fantastic! I added 1/2 cup of bottled dashi to the broth and a bit of garlic. Probably not necessary but, man, it was delicious. The rice cakes add both texture and a bit of thickness to it.
Erin
For anyone who's worried about blandness: the secret is using a delicious broth. This is a fairly brothy soup, so if you're using a bland broth the result will be a bland soup. Salt is not a substitute for a properly flavorful broth. I'm a vegetarian so I'm a bit obsessed with broths--veggie broths are never quite as rich as meat broths, so you really have to hustle if you want to make a good soup--and because I used a broth I like, I made a great soup.
nancy
We had a pint left over. When I had for lunch two days later, the dish was much tastier and the rice cakes were perfect. I was so worried about overcooking them (first time to use them) that I may have undercooked. I will try making ahead and holding back the bokchoy greens until time to reheat and serve. Fun to find new things to eat!
Ak
My kid wanted it spicy, so I added gochujang paste, but otherwise followed the recipe. It was delicious.
danatreat
I did all the things to doctor the broth up based on comments and it was still bland. Passed around soy sauce and each bowl got a drizzle of chili oil. Otherwise very good. Liked the flavor and texture combos. Make sure to cook the rice cakes to an Al dente texture. If undercooked, they are rubbery.
Suzie Z
Loved this recipe, but made some tweaks based on small-town living not enabling the inclusion of rice cakes! I cooked rice noodles instead and added in the end- the flavor to me was outstanding ( just needed more salt) as it tasted really fresh and clean and healthy! My husband loved it but wanted chicken or pork added next time to make it a bit heartier, we will try that.
Sarah M
This is delicious! I added ground chicken, shiitake mushrooms to the recipe.
Jess H.
I love the chewy rice cakes in any dish. This one is excellent. I wanted more protein, so added bone broth instead of chicken stock. I also added a little sesame oil and fish sauce at the end. My four year old and husband loved it!
Lee
I think that the take away from this recipe is how well baby bok choy pairs with chicken stock. We regularly use it in a simple chicken stock and greens soup for a winter starter. Sometimes Asian spiced and flavored but more often just a chance to enjoy silky cooked greens in a warm broth.
meliko
We all enjoyed this! I soaked the rice cakes in the stock while doing the initial prep (inspired by Kenji Lopez-Alt’s recommendation for lasagna noodles.) Added a little sesame oil during the initial sautéing of the aromatics, and salted those while cooking them down, and added some cooked chicken I had on hand. Also added some sambal oelek because we love spice. Served with sesame oil and chili onion crunch. Soulful!
Helen R
I added some chili garlic sauce and some fish sauce. That helped a lot with the flavor of the soup.
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