Hot rice soup (Chao). In fact, cháo rice soup is all-weather fare, and can be enjoyed at all times of the day. 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.

For the rice-by not cooking the rice before frying it and adding to the soup, it browns too quickly, and ends up tasting almost burned, and is still really hard. Place the squares in the hot soup immediately and serve. That will give the soup the sizzling sound. You can have Hot rice soup (Chao) using 9 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Hot rice soup (Chao)

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

My husband and I learned that trick after talking. 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!

Hot rice soup (Chao) instructions

Fill large pot 2/3 full of water, add rice and vegetable bouillon, put on stove on high heat..
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..
Add tofu, dry bean curd, vegetarian fish, konyaku (zero calories).
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..
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..

It's hearty, healthy, and creamy so it ticks pretty much all of my boxes 😉. The bowl of warm rice soup will immediately reenergize and restore your energy. The restaurant staff will make it right at. Tteokguk (or ddukguk) is Korean rice cake soup! This soothing bowl of soup is a New Year's tradition and also classic comfort food any time of year!