Try this Sizzling Rice Soup recipe, or contribute your own.
Suggest a better descriptionCombine first seven ingredients in saucepan and bring to simmer. Salt to taste. Mix together cornstarch and water and add to soup. Simmer for five minutes. While soup is simmer- ing, pour oil for deep frying into wok. Heat wok to 450 degrees. Dip rice in hot oil briefly until it becomes crisp and puffs. Add to soup immediately and serve. Serves 2. This recipe came from "A Taste of Columbus II", favorite recipes from 32 leading Central Ohio restaurants by Beth Chilcoat and David Chilcoat. While living in Columbus, Golden City was my favorite place for Sizzling Rice Soup (Ko Pa Soup). Enjoy!
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Serving Size: 1 Serving (160g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 52 | ||
Calories from Fat: 13 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 8.1mg | 2 % | |
Sodium 639.7mg | 22 % | |
Potassium 176mg | 5 % | |
Total Carbohydrate 4.9g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 4.7g | ||
Protein 5g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 52
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