Recipe of Super Quick Hot rice soup (Chao)

Hey everyone, welcome to our recipe page. Today I’m gonna show you a way to prepare a special dish, Hot rice soup (Chao). This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Hot rice soup (Chao) Recipe. Today I am eating rice soup also called Cháo or Congee Soup. I hope you all enjoy this :).

You can cook Hot rice soup (Chao) using 9 ingredients and 5 steps. Here is how you cook that.

Ingredients of Hot rice soup (Chao)

1. Take 3 piece of vegetarian bouillon cubes.
2. Prepare 1 cup of White uncooked rice.
3. Prepare 1 cup of diced of each vegetables: carrot, celery, potato, broccoli, oyster mushrooms. (any vegetables will do).
4. It’s 1 cup of each of diced tofu, konyaku, vegetarian fish.
5. Make ready 1 packages of dry bean curd - broken into smaller pieces.
6. You need 1 piece of ginger - chopped finely (ginger piece the size of your thumb).
7. Take 1 bunch of cilantro.
8. Take 1 packages of Frozen chay quay or Chinese bread sticks.
9. Take 1 each of lime - wedges.

For the rice-by not cooking the rice before frying it and adding to the soup, it browns too quickly Place the squares in the hot soup immediately and serve.That will give the soup the sizzling sound.The traditional hot and sour soup recipe call for Chinese dry shiitake mushroom.Soak the mushrooms in water until it is fully hydrated and become very soft and easy to cut.

Hot rice soup (Chao) instructions

1. Fill large pot 2/3 full of water, add rice and vegetable bouillon, put on stove on high heat..
2. Dice hardy vegetables first, such as carrots, potato, celery, etc. And add to boiling pot as you finished each one. Good way to clean out your fridge. All vegetables are optional, whatever you have in the fridge. Use small chopper machine to finely chop ginger fast..
3. Add tofu, dry bean curd, vegetarian fish, konyaku (zero calories).
4. Fill bowl with water and use strainer to remove suds in boiling pot, and clean the strainer from water in bowl, but keep the good soup in the pot. When bowl is full of suds, dump suds out in sink and get new water to continue removing suds as needed. The pot should still be boiling, about 30 to 40 min during the time you take to dice everything up, then turn off stove and it's ready to serve steaming hot..
5. Serve soup topped with ground pepper, chopped cilantro leaves, squeeze of lime, toast chinese breadstick in the oven and cut into bite size pieces. (optional chopped peanut and bean sprouts.) I finely cut the cilantro stems and throw them in the pot. No need to waste them..

I had some of my family.Prawn Soup and Hot and Spicy Fish.Roasted Cauliflower Soup, Phool Gobi Ka Bhurta and Haray Masalay Wali Phool Gobi.

The time required varies from an hour to two or three hours, as it depends on the thickness of the mushrooms.This Chicken Rice Soup is a hearty, healthy soup recipe that's perfect for fall!Loaded with vegetables, chicken & brown rice.Soup season continues here on The Recipe Rebel and I'm back with this easy Chicken Rice Soup!It's hearty, healthy, and creamy so it ticks pretty much all of my boxes 😉.