How to Make Sizzling Rice Soup

How to Make Sizzing Rice Soup

A steaming bowl of chicken broth is brought to the table. As the server pours crisped rice into the bowl the air is filled with the sound of sizzling and popping. It’s sizzling rice soup, one of my favourite soups at any Chinese restaurant. It is light and full of flavor. The crispy rice adds a fun crunch with each bite.

Have you ever noticed how it’s hard to not have “just on more bite” when you go to a Chinese restaurant? There are many great chefs in those places, crafting amazing dishes but the “need” to have more is often connected to the addition of monosodium glutamate better known as MSG. It’s what makes cheap Chinese taste better than it is and quality food burst with even more flavor.

When I get Chinese food out I have gotten into the habit of ordering it without added MSG, I’ve noticed that the dishes that once had spot-on, beyond tasty flavor suddenly lack salt and that extra bit of flavor that I had come to expect.

The key to dishes that might normally rely on MGS is to create umami. It’s the “5th taste”. Umami when translated from Japanese can mean “delicious” or “pleasant savory taste”. A Japanese man discovered that the flavor that made food taste so good was L-glutamate. He later went on to create a stable form of it that we now know as MSG.

Want to learn more about umami? Kimi of The Nourishing Gourmet wrote an article on it for Mother Nature Network.

How do you create a natural umami flavor in foods like this sizzling rice soup? The key is in rich homemade chicken stock and naturally fermented soy sauce (or tamari) both of which contain L-glutamate or umami. I love that these flavors can easily be crafted in your own kitchen!

Sizzling rice soup is really not that hard to make, the most difficult part is the rice cakes which you can make ahead of time and the give a quick fry before you add them to your hot soup.

If you don’t have the time to fry the rice cakes you can add them to the soup five minutes before removing it from the heat, you’ll be missing the signature sizzle but the slight crunch will still be there.  Another thought would be to add leftover rice to the soup five minutes before serving. It won’t be quite as fun but the flavor will still be there.

However you fix the soup it is still going to be delicious, making your tongue and stomach very happy. Now I want another bowl of this sizzling rice soup!

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How to Make Sizzling Rice Soup
Author: 
 
Ingredients
  • 8 cups chicken broth
  • 1 lb thinly sliced chicken breast, velveted
  • 4 cups spinach, roughly chopped
  • 1 can water chestnuts slices, drained
  • 1 garlic clove crushed
  • 1 TBS soy sauce
  • 1 tsp ginger, grated
  • 1 tsp unrefined salt
  • 8 "sizzling rice cakes"
Instructions
  1. Pour the chicken broth into a medium sized sauce pot. Add the ginger and garlic. Simmer on low for 30 minutes.
  2. While the broth is simmering, slice and velvet the chicken. *
  3. Add the chicken, spinach, water chestnuts, soy sauce and salt.
  4. Bring to a boil for 2 minutes.
  5. Ladle into individual bowls and top with a sizzling rice cake.
  6. * If you do not desire to velvet the chicken add to the soup 3 minutes before you add the remaining ingredients.

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Sizzling Rice Cakes
Author: 
 
Ingredients
  • 2 cups cold cooked white rice
  • 4 cups coconut oil/palm shortening/tallow
Instructions
  1. Shape the rice into small flat disks about 2 inches across and ¼ inch thick.
  2. Place on a baking sheet.
  3. Bake at 250 F for 1 hour or until completely dry.
  4. Heat oil over medium-high heat.
  5. Break a small piece off of one rice cake. Throw it in the oil. If is puffs up in less than 10 seconds you will know that the oil is hot enough.
  6. Gently place a rice cake in the oil. Once it puffs remove immediately from the oil. Place on a paper towel or cloth towel to drain.
  7. Fry only enough rice cakes for the amount of soup that you will be serving.
  8. Store the remaining rice cakes (if there are any in a glass container) for up to a month. Fry the cakes as needed.
  9. Add to a hot bowl of soup and listen for the sizzle!

 

Best Soups and Stews of 2014

Best of 2014 Soups and Stews- www.nourishingsimplicity.org

A big warm bowl of soup always hits the spot on a cold winter’s day. It warms you from the inside out.

It makes me think of the old Cambel’s commercial from years ago where the snowman sits down at the table to a steaming bowl of chicken noodle soup. As he eats it the snow starts to melt away and turns out to be a little boy.

The bloggers of Alternative Living Network have come together to share with you “The Best of 2014”. During Christmas week we decided that we wanted a bit of down time with our families but we didn’t want to leave our readers hanging so we are all hosting different top posts from throughout the year.

You can read them now or reference them later on. I hope you all have a blessed and wonderful Christmas!

Strong Foundation: Good Broth

How and Why to Reuse Poultry Bones from Accidentally Green
How to Make Perpetual Bone Broth in Your Crock Pot from Virginia George

How-Why-I-Reuse-Poultry-BonesPhoto Credit: accidentally Green

Lighter Soups

Tomato Basil Soup from Well Fed Family
French Onion Soup from Richly Rooted
Garden Gazpaco from Richly Rooted
Chilled Cucumber Avocado Summer Soup from Richly Rooted
Easy Tomato Basil Soup from Beauty in the Mess

http://beautyinthemess.com/easy-tomato-basil-soup/Photo Credit: Beauty in the Mess

Hearty Soups and Stews

Taco Stew from Well Fed Family
Crock Pot White Chicken Chili from Imperfect Homemaker
Slap Yo’ Mama It’s So Good Vegetable Beef Soup from Beauty in the Mess
Frugal Split Pea Soup from Richly Rooted
Hearty Clam Chowder from Richly Rooted
Magic Chicken Soup from Richly Rooted
Chicken and Kale Soup from The Entwife’s Journal
Slow Cooker Chicken Noodle Soup from Back to the Book Nutrition
Easy Thai Curry Noodle Soup from Nourishing Simplicity
Roasted Tomato Tortilla Soup from Nourishing Simplicity

Chicken-Noodle-Soup-white-bowl-labeled-412-kbPhoto Credit: Back to the Book Nutrition

 What is your favourite soup or stew?

 

Easy Thai Curry Noodle Soup

Thai Curry Noodle Soup

By Katie Mae Stanley, Contributing Writer

Light and flavorful, this simple Thai curry noodle soup will warm you on a cool evening. It is a perfect, frugal meal to throw together when you are short on time and is bursting with flavor.

Using homemade chicken stock adds an extra boost of nutrition to this tasty soup. Fresh stock is a frugal and easy way to nourish your family. Coconut milk not only makes your dish creamy and decadent is bursting with nutrition as well.

Please join me at The Nourishing Gourmet to learn more about this easy to prepare, nutritious soup.

Roasted Tomato Tortilla Soup

tortilla_soup

Since I moved to Mexico almost 10 years ago I have been enchanted by tortilla soup. I’d had a few versions in the States but they never left me going back for more. That all changed one fall day when I was 19. I was sitting on a little patio at a small outdoor restaurant with a few friends. One of them told me that I had to try the tortilla soup, hesitantly I agreed. I was immediately won over from the first bit.

Creating different tortilla soups is a passion of my now. Join my at My Humble Kitchen to learn to make this new favorite!

Nourishing Thai Noodle Soup

NourThaiNoodle3

Delicate herbs combine to make a delicious and light soup. This is the soup to enjoy when you feel under the weather. It is a power house of  nourishing foods that your body so desperately needs for healing when sick. You can enjoy this tasty soup any time of course.

Let’s briefly look at these amazing healing ingredients.

Bone Broth

I made a simple broth by simmering chicken backs for 12 hours. When cooked on low for hours in a crock pot or on the stove the results yield  flavorful broth full of gelatin, sulphates. glucosamine, calcium, magnesium, sulfur, silicon, phosphorus and trace minerals that are easily absorbed into the body. These properties aid in soothing colds, sore throats and stuffy noses, treating arthritis and joint pain, cancer, tuberculosis, muscle disease, peptic ulcers and infectious diseases.

Lemon Grass

Lemon Grass is a mild sedative, which promotes sleep. The essential oil of lemon grass is used to soothe fevers.

Garlic

Garlic is a first rate anti-biotic. It is one of the first things I reach for when I have a cold coming on.

Ginger

Ginger is a natural expectrant, losing the phlegm making it easier to breathe. It also maintains normal blood circulation, helping prevent chilis and fevers.

 Spearmint

Spearmint is good for headaches and sore throats.

Red Chili

The capsaicin is not chili peppers helps to relieve headaches by opening up the blood vessels that constrict causing headaches. It also it very good for clearing up sinus congestion.

Cilantro, Green Onions, and Thai Basil 

These three herbs all have wonderful health benefits as well while not pertaining specificity to colds their main purpose in this soup os flavor.

Coconut Milk

The lauric acid found in coconut milk has germ fightin anti-bactrial and anti-fungal properties. Vitamins C and E found in the milk help build the immune system. It’s good for so many other things but that is a post on it’s own.

Real Salt

When you are sick it is easy to become dehydrated. Unrefined salt such as Real Salt add much needed electrolytes back into your body. I use Real Salt in my electrolyte drink.

Nourishing Thai Noodle Soup
Author: 
Prep time: 
Cook time: 
Total time: 
 
A savory Thai soup to nourish and heal the body.
Ingredients
  • 4 quarts chicken bone broth
  • 1 cup full fat coconut milk
  • 1 inch ginger root
  • 2 dried red chilies
  • 1 stalk lemon grass
  • 5 cloves of garlic, crushed
  • 1 pack rice noodles
  • Garnish
  • 1 cup green onions, chopped
  • 1 cup thai basil, roughly chopped
  • 1 cup cilantro, roughly chopped
Instructions
  1. Add the chicken stock, dried red chilies, ginger, and lemon grass to a large stock pot. Simmer covered for 20 minutes.
  2. Remove the chilies, ginger and lemon grass. (You can compost them or throw them away.)
  3. Add the coconut milk and crushed garlic. Simmer for 5 minutes.
  4. Place the rice noodles in the pot, turn off heat and cover. Wait about five mintues or until the noodles have softened.
  5. Serve and garnish with the cilantro, green onions and thai basil.
Nutrition Information
Serving size: 4 Calories: 288 Fat: 13g Saturated fat: 11g Unsaturated fat: 1g Trans fat: 0g Carbohydrates: 29g Sugar: 3g Sodium: 2271mg Fiber: 8g Protein: 20g Cholesterol: 0mg

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