Vegetable & Crispy Rice Soup is a very tasty and simple soup to make without many ingredients. This soup is also known as sizzling rice soup as it makes crackling sounds when crisp rice is added to the hot broth.
The crispy rice adds crunch and the spinach leaves and vegetables add texture to the soup. Try using fresh organic baby spinach. I always have spinach along with other herbs growing in my Balcony Garden. Top the soup with chilly oil or chilies in vinegar.
The crackling rice can be prepared ahead of time and stored.
Yield: 5 cups
Prep time: 15 minutes
Total time: 25 minutes
Ingredients for Vegetable & Crispy Rice Soup
1/4 cup cauliflower florets
1/4 cup sliced carrot
1/4 cup sliced beans
1/4 cup sliced baby corn
1/2 cup cubed cabbage
A hand full of spinach leaves
1/2 tsp lemon juice
1/2 cup cooked rice
2 tsp oil
2 tsp of corn starch
Salt and pepper to taste
1/4 tsp Ajinomoto (optional)
5 cups vegetable stock/water
Oil for deep frying
Chillies in vinegar / Chilli oil for serving
Directions for Vegetable & Crispy Rice Soup
- Deep fry the rice in hot oil or air-fry on aluminium foil in an air-fryer. You can also bake the rice. Keep on a kitchen paper so that all the oil gets absorbed.
- Heat 2 tsp oil in a pot. Add cauliflower, carrot, baby corn and beans. Stir-fry for 2 minutes.
- Add cabbage, ajinomoto and stir-fry for 2 minutes.
- Add 5 cups of boiling water, salt and pepper. Boil for another 2 minutes.
- Mix corn starch with a little water and add to the soup.
- Add the spinach and stir.
- Now add lemon juice and switch off the heat.
- Pour into individual soup boules.
- Garnish with crispy rice.
- Serve immediately with chilies in vinegar / chili oil.
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