Scorched Rice Soup

Name: Scorched Rice Soup
Total time: 10 min
Yield: 1515 g
Ingredients: Fresh Egg 110 piece; Frozen Shrimp 199 g; Tongyeong Oyster 207 g; Enoki Mushroom 100 g; Bok Choy 264 g; Potato Starch 5 g; Sesame Oil 5 g; Water (Bottled) 610 ml; Lee Kum Kee Concentrated Chicken Stock 5 g; Low-Sugar Oyster Sauce 10 g

Cook 10 min Difficulty EASY 588 kcal

#Scorched Rice Soup #Korean Food #Korean Cuisine #Scorched Rice #Soup Dish #Chicken Stock #Meal #Traditional Food #Broth Dish #Nutty Taste

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Ingredients

Main ingredients

Fresh Egg 2 piece
Frozen Shrimp 199 g
Tongyeong Oyster 207 g
Enoki Mushroom 100 g
Bok Choy 264 g

Seasonings/Sauce

Potato Starch 5 g
Sesame Oil 5 g
Water (Bottled) 610 ml
Lee Kum Kee Concentrated Chicken Stock 5 g
Low-Sugar Oyster Sauce 10 g

Nutrition summary

Carbohydrates 28.33 g 20%

Protein 77.45 g 54%

Fat 16.57 g 26%

Serving size 1515g

Cooking steps

1

Prepare scorched rice.
2

Put the scorched rice and water in a pot.
3

Bring to a boil over medium heat.
4

When it starts boiling, add chicken stock, chicken, green onion, and carrot.
5

Simmer on low heat for another 10 minutes.
6

Season with salt to taste.
7

Serve the finished scorched rice soup in a bowl.

Scorched Rice Soup

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