Shrimp and Spicy Cabbage Rice Cake Soup

Name: Shrimp and Spicy Cabbage Rice Cake Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: About 1/2 pound Korean rice cake; 5 yuan kimchi; 1 cup shrimp; 1 cup corn; 1 cup Haricot vert; 1/4 carrot; Some salt; 1 teaspoon pepper; 1/2 tbsp sesame oil; 1 teaspoon Chicken Bouillon Powder

by rosejyy2000

4.7 (1)

Favorite

1

Difficulty

Normal

Time

1h

Serving

2

I really like Korean rice cakes. They are tough, sticky, and served with spicy cabbage, seasonal vegetables and meat. They are beautiful. "

Shrimp and Spicy Cabbage Rice Cake Soup

1. Put the shrimp in a bowl, add 1/2 teaspoon of salt, 1/2 teaspoon of pepper, 1 teaspoon of high wine, pickle and set aside, dice the carrots, and cook the rice cake until it is cooked through, scoop it up;

2. Rinse with clean water to reduce the viscosity of the soup;

3. Put water in the pot, put Korean spicy cabbage, simmer for about 15 minutes, let the spicy cabbage taste, then add green beans, corn, carrots, and cook for about 5 minutes;

4. Pour the shrimps and rice cakes, bring to a high heat until the shrimps are just cooked, then reduce the heat, sprinkle in 1/2 teaspoon of pepper, 1/2 tablespoon of sesame oil, 1 teaspoon of chicken essence (can be omitted), and stir for a few times.

Tips:
1. Use Lenghe after the rice cake is cooked to reduce the sticky feeling when making the soup;
2. The ingredients can be organized according to your favorite materials, such as bacon, sausages, luncheon meat, etc., and vegetables can also be your favorite greens.