Rice Cake Curry Soup


A quickie home cooked idea. Everything depends on you. How many rice cake thingies do you want to eat? How salty do you want it? Saltier? Add more curry.
A handful of Rice Cakes (see below)
1 can of chicken broth
Japanese Golden Curry (less than a block)
Green leafy veggies (like bok choy or spinach)
Boil the chicken broth in a pot, when boiling, add the rice cakes. Meanwhile, soften half a block of the curry with 1/2 tsp of water and form into a paste. Right before it hits boiling, (make sure the rice cakes start floating and taste test to see if they're almost done) throw in the veggies and cook for 1 minute for the bok choy, a couple seconds for spinach and then pour in your curry paste.

Don't stir too much...for some reason, it tastes better when it's floating around in only a part of the broth. By the way, if you don't want to use these rice cakes, you can also use udon noodles or any noodles. Just boil them separately till al dente and add them in after the veggies.

Of course, you can always add more to this soup like green onions and cilantro to garnish or some kind of meat, but this one's meant to be super quick and easy.

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