Tteokguk (pronounced sort of like DUK-gook) is a soup of chewy-soft rice cakes ... tteokguk tteok — contain just short-grain rice, salt, and water. They're bias-sliced from large cylindrical ...

Complete with veggies, protein, and a starch, our chicken escarole soup hits all the right notes ... Add the broth, rice, and salt. Bring to a boil. Reduce the heat and simmer, partially covered ...

Rice water’s starchy goodness makes it a great thickener for soups. Add it to your soup base instead of broth or water and it ...

If you don’t want rice, just leave it out – this version of the soup is called gul guk. If using frozen oysters, put them in a bowl, add tepid water and leave for about five minutes ...

The rice in the soup may absorb some of the broth as it sits, so when reheating you may need to add a little extra chicken stock or water when reheating to get it back to the right consistency.

Substitutions Try orzo instead of rice (same quantity) for an even silkier version. Tip The soup thickens as it cools, so to reheat it you will need to add water or stock to reach the desired ...

You just mix cream of broccoli soup, rice, water, and broccoli in a 9x13 baking dish, then lay chicken breast on top. It bakes up into a true one-pot meal. Need a quick vegetable side dish?