This sizzling rice soup is one of my favorite go to Chinese soups and not only is it delicious but easy to make. I will teach you how to make the rice cakes, or you can just purchase them as I do. I love having a bag of these on hand. You can use thin sliced chicken breasts, shrimp or just veggies for this soup.
2 cups hot cooked short grain white rice (or the pre purchased rice cakes, link below)
½ pound medium prawns shelled and deveined (or thin sliced chicken breast)
½ pound Napa Cabbage (or baby bock choy)
1 quart chicken stock
½ cup defrosted frozen peas or fresh sugar peas in the pod
1 carrot sliced thin
1 teaspoon coconut aminos or soy sauce
1 ½ cups of oil for frying
For rice cakes:
Press hot cooked rice into a ¼ inch layer on a baking sheet. In a pre-heated 300 degree F oven bake for 30 minutes. Flip the rice over, cook for another 30 minutes. Cool and break into 3 inch pieces. Lasts up to 2 weeks in an air tight container.
Or Order rice cakes: https://amzn.to/3bRxjUq
For the soup:
In a soup pot, add the stock and veggies, bring up to a boil. Lower heat, add the soy sauce and simmer on low as you toast the rice cakes.
In a wok heat the oil, add the rice cakes and cook until golden brown on both side. (You can also spray with oil and put in air fryer until golden brown, 350 for 5-8 minutes.)
Serve the soup and top each bowl with rice cakes. They will sizzle when added to the soup.
Note: I like to add thin sliced baby bella mushrooms to the soup as well.