- 1 nori (seaweed) sheet
- 1 1/2 teaspoons dark sesame oil, divided
- 2 teaspoons vegetable oil
- 1 tablespoon minced peeled fresh ginger
- 4 garlic cloves, minced
- 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
- 1 cup water
- 2 teaspoons low-sodium soy sauce
- 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
- 2 1/2 cups frozen sliced rice cakes (rice ovaletts)
- 1 large egg, lightly beaten
- 1/4 cup thinly sliced green onions
- 2 1/2 teaspoons sesame seeds, toasted
- calories 308
- caloriesfromfat 19 %
- fat 6.6 g
- satfat 1.2 g
- monofat 2.1 g
- polyfat 2.5 g
- protein 27.8 g
- carbohydrate 32.4 g
- fiber 1.3 g
- cholesterol 95 mg
- iron 2.2 mg
- sodium 458 mg
- calcium 25 mg
How to Make It
Rub 1 side of nori with 1/2 teaspoon sesame oil; broil, oiled side up, 30 seconds. Turn nori; broil 30 seconds or until browned (or a dark green color). Crumble nori; set aside.
Heat vegetable oil in a large Dutch oven over medium-high heat. Add ginger and garlic, and stir-fry 30 seconds. Add chicken, and stir-fry 4 minutes. Add water, soy sauce, and broth, and bring to a boil. Cover, reduce heat, and simmer 15 minutes.
Soak rice cake slices in cold water 10 minutes; drain. Add to broth mixture. Increase heat to medium; cook, uncovered, 5 minutes or until rice cake slices are tender.
Reduce heat to low. Slowly drizzle egg into soup, stirring constantly. Cook 1 minute, stirring constantly. Stir in onions and 1 teaspoon sesame oil. Sprinkle with nori and sesame seeds.
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