I’ve recently started getting the courage to experiment a bit with eating low fodmap beans, after avoiding them for the past 6 months. According to Monash University, people eating low fodmap can actually handle a small serving of edamame. This recipe for rice cake soup with bok choy and edamame was my first foray into eating edamame again. The recipe calls for asian rice cakes, which are squishy and can be found in the refrigerator aisle of Asian grocery stores. Very different than the crunchy American rice cake. I’d never heard of these before, but found them easily enough at my Asian market.
The recipe says that the boiled cakes will make the broth creamy. My broth was a little creamy, but not as much as shown in the picture on the New York times site. I cooked the leek whites in the oil and tossed them out, then used the greens in the soup.
One thing I learned is that these cakes don’t really work if you cook like I do, cook once and eat leftovers all week. The cakes absorbed most of the broth and the next day I no longer had soup. I wasn’t crazy about the flavors in this recipe. Still, this recipe might be a lot better if you use leek whites instead of leek greens, so I’ll reserve judgement. I did like the texture of the cakes. I enjoy gummy foods. If you don’t, these aren’t for you. I’m going to tr yto find another recipe to use the rest of the cakes left in my fridge.
Nimble Veggies 