Have you ever used Rice Paper for soup? A few months ago, my daughter gave me 2 large bags of Rice Paper and I have been struggling to use them. The other day, I happened to add some Rice Paper to a soup, and it was surprisingly good. I believe any soup is good, but today I added Rice Paper to my simple Egg Soup. You must be aware that Rice Paper softens instantly and you shouldn’t cook them for too long.
Makes
1 Serving
Ingredients
2 to 3 sheets Rice Paper *cut into 6-7cm pieces
1 Egg *whisked
Green Leafy Vegetable *optional, I added 1 leaf of Choy Sum
Finely Chopped Spring Onion
1/2 tablespoon Potato Starch *mixed with 1 tablespoon Water
300ml Chicken Stock *OR 300ml Water & 1 teaspoon Asian Chicken Bouillon Powder
2 teaspoons Soy Sauce
1/2 teaspoon Sesame Oil
Salt & White Pepper
Method
- Use kitchen scissors to cut Rice Paper into 6-7cm pieces. They can be larger, OR you may prefer strips.
- Whisk Egg in a bowl. If you add Green Leafy Vegetable, wash and cut into bite-size. Finely chop up Spring Onion. Mix Potato Starch and Water in a small bowl. Prepare everything before you start cooking.
- Heat Chicken Stock (OR 300ml Water & 1 teaspoon Asian Chicken Bouillon Powder), Soy Sauce and Sesame Oil in a saucepan, taste it, and add Salt & White Pepper as required.
- Add Potato Starch mixture to the boiling soup and mix well. It should thicken instantly. Add Rice Paper pieces, then add whisked Egg in a circular motion and stir gently. When the Egg is softly set, the soup is done.
- Sprinkle with finely chopped Spring Onion and enjoy.
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