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My review
Shrimp Rice Soup
Simon Song
"This recipe is one of the Asian style--actually Korean style--rice soups. It is a thick porridge-style soup that is flavorful and healthy: low-fat, low-calorie, low-salt. Good for a meal."
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Ingredients
servings 586 calsOriginal recipe yields 3 servings
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Directions
{{model.addEditText}} Print- Rinse rice and set aside for 2 hours or until moistened.
- Heat sesame oil in a saucepan. Add shrimp and rice wine and gently fry. Add rice and fry for 1 minute.
- Pour water into saucepan and boil over medium heat. When the rice and shrimp mixture is thickened, or the rice expands about 3 times, reduce the heat to low. Continue to cook for 10 minutes, or until heated through, stirring constantly. Season with salt and serve hot.
Nutrition Facts
Per Serving: 586 calories; 6.8 g fat; 99.6 g carbohydrates; 25.9 g protein; 128 mg cholesterol; 159 mg sodium. Full nutrition
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9/4/2016
I cannot rate this accurately because I did not make as written based off reading the reviews beforehand. After carefully reading the directions, I too felt that this needed more flavor and som...