Soy Milk and Kimchi Risotto Recipe Video

Summary

Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageServings2
CuisineCourse
TasteFeel
Main IngredientInterest Group

Ingredients

 Kimchi50 Gram
 Pork50 Gram, sliced
 Soy milk300 Cubic Centimeter
 Eggs2 Medium, soft poached
 Rice200 Gram, cooked
 Sesame oil1 Tablespoon
 Nagasawake sauce/Tamari1 Tablespoon
 Salt and pepper1 Teaspoon
 Water1⁄2 Cup (8 tbs)
For garnish
 Green onion1 Small, diced
 Nori sheet1 Small, shredded

Nutrition Facts

Serving size

Calories 644 Calories from Fat 160

% Daily Value*

Total Fat 18 g27.7%

Saturated Fat 3.4 g17.2%

Trans Fat 0 g

Cholesterol 203.9 mg

Sodium 1101.4 mg45.9%

Total Carbohydrates 93 g31%

Dietary Fiber 3.4 g13.4%

Sugars 7.9 g

Protein 24 g48.1%

Vitamin A 19.3% Vitamin C 8.5%

Calcium 10.3% Iron 16.4%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In a non-stick pan, heat sesame oil and saute pork for about 5 minutes or until it turn white in colour.
2. Add kimchi and stir until well mixed.
3. Pour in water and allow to boil until reduced to half.
4.Add soymilk and lower the heat. Add salt and pepper.
5. Add rice and stir gently to mix well.

SERVING
6. Serve the Soy milk and kimchi risotto hot, topped with soft poached eggs and nagasawake sauce.
7. Garnish with green onion and nori.
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