Rice Cake Soup With Bok Choy and Edamame Recipe (2024)

Interesting taste but I got the wrong kind of rice cakes so I can't really judge it until I get the right kind, not rice cake snacks. Don't you dare laugh!

Having cooked rice cakes many times, the texture will never not be chewy. That's one of the beauty of rice cakes and why I love them so much. The texture should remain soft and chewy. If you prefer them to be less rubbery, I actually recommend cooking them less so they remain more toothsome. They release more starch the longer you cook them which at a delicate balance can create a rich creamy broth without any butter or cream.

What a fantastic recipe! No changes except added garlic with the ginger, and a splash of sesame oil with the vinegar. Try to find the rice cakes! They add a wonderful texture. I get them in 1.5 bags in the Asian grocery store freezer case, clear plastic bag, Sam Hak brand.

As a Korean, we typically use anchovy based broths for this type of dish. This can include dried anchovy, dashima (kelp), or dried shrimp in addition to various veggies and you take it all out when broth is done. Adding this might add flavor for those who have noted this recipe is a bit bland.

Rice cakes are chewy/rubbery by nature - they don't get soft and pillowy even though they look like should.

With a few tweaks this is SOOOO good. Perfect rainy/sick day soup. I doubled the ginger, added two cloves of garlic, and threw in some sesame oil at the end. Be sure to add plenty of salt or the rice cakes will be bland.

Idk what people mean by bland. This is delicious—tastes exactly like the one my mom makes. Sorry your palette hasn't broadened past Western cuisine and you require random & broadly Asian ingredients to ! add complexity ! (but not really) your dish.I used vegetable stock and added in some soy puffs. 10/10. Would make over and over again.

I plan on using tofu instead of rice cakes.

This was much better on the second day than the first for me. This was rather easy to throw together and much heartier than I expected. But I found it kind of bland. It needed more seasoning than just salt and pepper and a splash of vinegar. I wasn't really sure how to "fix" it. I also think it was too low in protein to make it super satiating. I wouldn't make it again, but it introduced me rice cakes and bok choy so that was nice.

This was really disappointing. I love soups, I love veggies, I love rice cakes, so I was thrilled to come across this recipe. I was into the ingredients list. But.... it was SO bland. I kept tasting and adding salt, then adding fish sauce, then adding sesame oil, then adding chili sauce, just to get some sort of flavor going. Never really got there in the end.

This is one of my favorite soups, however, I do make a few changes to match my taste better. I’m not a fan of the texture of rice cakes, so I add frozen wontons instead. I also like to replace a tablespoon of olive oil with toasted sesame oil. The last adjustment I make is adding soy sauce and Huy Fong garlic chili paste for added flavor.

Delicious, healthful, and comforting. Made a few small mods:-Veganized by using veg broth and replacing the eggs with chopped bean curd sticks-Used rice vinegar instead of apple cider vinegar-Added a dash of soy sauce and finished with chili crisp

Fantastic! I added 1/2 cup of bottled dashi to the broth and a bit of garlic. Probably not necessary but, man, it was delicious. The rice cakes add both texture and a bit of thickness to it.

For anyone who's worried about blandness: the secret is using a delicious broth. This is a fairly brothy soup, so if you're using a bland broth the result will be a bland soup. Salt is not a substitute for a properly flavorful broth. I'm a vegetarian so I'm a bit obsessed with broths--veggie broths are never quite as rich as meat broths, so you really have to hustle if you want to make a good soup--and because I used a broth I like, I made a great soup.

We had a pint left over. When I had for lunch two days later, the dish was much tastier and the rice cakes were perfect. I was so worried about overcooking them (first time to use them) that I may have undercooked. I will try making ahead and holding back the bokchoy greens until time to reheat and serve. Fun to find new things to eat!

My kid wanted it spicy, so I added gochujang paste, but otherwise followed the recipe. It was delicious.

I did all the things to doctor the broth up based on comments and it was still bland. Passed around soy sauce and each bowl got a drizzle of chili oil. Otherwise very good. Liked the flavor and texture combos. Make sure to cook the rice cakes to an Al dente texture. If undercooked, they are rubbery.

Loved this recipe, but made some tweaks based on small-town living not enabling the inclusion of rice cakes! I cooked rice noodles instead and added in the end- the flavor to me was outstanding ( just needed more salt) as it tasted really fresh and clean and healthy! My husband loved it but wanted chicken or pork added next time to make it a bit heartier, we will try that.

This is delicious! I added ground chicken, shiitake mushrooms to the recipe.

I love the chewy rice cakes in any dish. This one is excellent. I wanted more protein, so added bone broth instead of chicken stock. I also added a little sesame oil and fish sauce at the end. My four year old and husband loved it!

I think that the take away from this recipe is how well baby bok choy pairs with chicken stock. We regularly use it in a simple chicken stock and greens soup for a winter starter. Sometimes Asian spiced and flavored but more often just a chance to enjoy silky cooked greens in a warm broth.

We all enjoyed this! I soaked the rice cakes in the stock while doing the initial prep (inspired by Kenji Lopez-Alt’s recommendation for lasagna noodles.) Added a little sesame oil during the initial sautéing of the aromatics, and salted those while cooking them down, and added some cooked chicken I had on hand. Also added some sambal oelek because we love spice. Served with sesame oil and chili onion crunch. Soulful!

I added some chili garlic sauce and some fish sauce. That helped a lot with the flavor of the soup.

Followed the recommendations from other readers and added a healthy amount of garlic, a splash of sesame oil upon finishing, and it was delicious - comparable to an asian riff on a chicken noodle soup in terms of flavour and comfort. Would definitely make again! I really don't get the fuss about it being bland, but it's great for a rainy winter day - a simple but effective recipe.

I added miso, shrimp and garnished with some chili oil. I thought it was quite flavourful!

Add pork spare rib bones to base, right from the start when sautéing aromatics Added garlic- 4-5 small clovesCut the ginger in half Added chicken buillon and white pepper to taste Used Taiwan bok choyMeasured out the edamameMonitored rice cakes for tenderness instead of going off time