Best Rice Cake Soup With Bok Choy And Edamame Recipes

Bok Choy, Edamame, Cashew, and Orange Rice image

Yield 4 to 6 servings

Number Of Ingredients 12

1 1/2 cups long-grain brown rice, rinsed
1 tablespoon light olive oil
1 cup frozen edamame (fresh green soybeans), completely thawed
1 medium red or orange bell pepper, cut into short, narrow strips
6 stalks bok choy, sliced thinly on the diagonal (leaves included)
3 to 4 scallions, thinly sliced
1 teaspoon dark sesame oil
2 to 4 tablespoons good-quality teriyaki or reduced-sodium soy sauce
1 to 2 teaspoons grated fresh or jarred ginger
Freshly ground pepper
2 small oranges, such as clementines, peeled and sectioned
1/2 cup toasted cashew pieces

Steps:

Combine the rice and 3 1/2 cups water in a medium saucepan. Bring to a boil, then lower the heat. Cover and simmer gently until the water is absorbed, 30 to 35 minutes.
A few minutes before the rice is done, heat the oil in a stir-fry pan. Add the edamame and bell pepper and stir-fry over medium-high heat for 2 to 3 minutes. Add the bok choy and scallions and continue to stir-fry for 1 to 2 minutes, just until wilted.
Stir in the cooked rice and sesame oil, mixing well. Season to taste with teriyaki sauce, ginger, and pepper. Stir in the orange sections and cashews and serve at once.
Menu Suggestions
Since this dish involves an abundance of diverse ingredients, I like to complete the meal with few additional recipes. Sautéed Tofu (page 62) can be prepared while the rice is cooking. A platter of grape tomatoes and baby carrots round out the meal nicely. If you want to add one more item, steamed broccoli would be just the thing. Or, if time is not an issue, may I suggest upgrading that to Spicy Sesame Broccoli (page 197)?
nutrition information
Calories: 289
Total Fat: 5g
Protein: 9g
Carbohydrates: 54g
Fiber: 5g
Sodium: 200mg

Rice Cake Soup With Bok Choy and Edamame image

Provided by Sue Li

Time 30m

Yield 4 servings

Number Of Ingredients 11

1/4 cup vegetable oil
2 medium leeks, trimmed, white and light green parts cut into 1/4-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

Steps:

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.
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.
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.