Rice Cake Soup With Bok Choy and Edamame

By Sue Li

Published February 5, 2020

  • Andrew Purcell for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
30 minutes
Rating
4(798)
Comments
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This fresh soup is a riff on something that a Chinese or Korean mom might make, with rice cakes added to bulk it up. You can find the white, oval disks in most Asian supermarkets; they are made with glutinous rice flour and have a chewy texture. They are precooked, but will rehydrate and soak up more liquid in this soup. If you find that they have soaked up too much, simply add a little more broth or water to thin out the soup. Substituting one to two cups of cooked rice to the soup in place of the rice cakes works well if you don't have access to an Asian grocery store.

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Ingredients

Yield:4 servings

  • ¼ cup vegetable oil

  • 2 medium leeks, trimmed, white and light green parts cut into ¼-inch rounds

  • 1 bunch scallions (about 6), whites and greens separated, thinly sliced

  • 1 (1-inch) piece fresh ginger, peeled and thinly sliced

  • Kosher salt and black pepper

  • 4 cups chicken stock

  • 2 medium heads baby bok choy (about 8 ounces), trimmed, stems and leaves divided, stems cut into bite-size pieces

  • 2 cups fresh or frozen rice cakes (about 10 ounces)

  • 1 cup frozen shelled edamame

  • 2 large eggs, lightly beaten

  • 1 tablespoon apple cider vinegar

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

82 grams carbs; 100 milligrams cholesterol; 620 calories; 14 grams monosaturated fat; 5 grams polyunsaturated fat; 3 grams saturated fat; 24 grams fat; 8 grams fiber; 1226 milligrams sodium; 22 grams protein; 9 grams sugar

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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Preparation

  1. 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.

  2. 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.

  3. 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.

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Ratings

4 out of 5
798 user ratings
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Comments

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.

lisa cole

can the soup be frozen? I live alone and while I love the soup, it’s a lot more than I can manage to eat. Would love if I could freeze it…..

jodi

This soup is shockingly delicious! I used six cups of broth, added white pepper and substituted celery and extra scallions for the leeks. I also added a pinch of cornstarch to the eggs to get the ribbon effect.

K

Couldn’t find rice cakes, so used a cup of cooked rice for bulk. Was delicious and nutritious. Definitely a keeper.

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