Shrimp Rice Soup

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.

Step: 1

Rinse rice and set aside for 2 hours or until moistened.

Step: 2

Heat sesame oil in a saucepan. Add shrimp and rice wine and gently fry. Add rice and fry for 1 minute.

Step: 3

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.

Per Serving: 586 calories; protein 25.9g; carbohydrates 99.6g; fat 6.8g; cholesterol 127.7mg; sodium 159mg.

The name of “stew” can process to both a food and a cooking method. Stewing makes not fast cooking chunks of meat, vegetables or beans in a tastefull water based . It’s same as to braising, but it does have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being cooked all of it , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

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