This roasted dish pairs short grain white rice, uncooked with egg, roasted seaweed sheets, shredded and soy sauce. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
{"id":"kor-0012","title":"Scorched Rice Soup with Egg and Seaweed","cuisine":"korean","dietTypes":["Balanced","Vegetarian"],"mealType":["breakfast"],"difficulty":"Medium","prepTime":"","cookTime":"","totalTime":"","calories":650,"imageUrl":"","cardImageUrl":"","socialImageUrl":"","images":[],"instructionImages":{},"publishedAt":"","tags":["breakfast","comfort food","soup","warm","rice","quick"],"seasonalIngredients":["green onion"],"estimatedMacros":{"protein":"20 g","carbohydrates":"101 g","fat":"18 g","fiber":"2 g"},"servings":1,"item":{"id":"kor-0012","recipeId":"kor-0012","dayIndex":0,"mealKey":"lunch","type":"recipe","name":"Scorched Rice Soup with Egg and Seaweed","calories":650,"recipeUrl":"","cookingInstruction":"Rinse rice and drain. In a small pot, combine rice and water; bring to a boil, then cover and simmer on low 12 minutes. Increase heat to medium and let the bottom lightly toast 2-3 minutes until you smell a nutty aroma; do not burn. Pour in hot water carefully, scraping the bottom to release toasted rice. Simmer 5 minutes. Season with soy sauce. Stir in shredded roasted seaweed. Beat the egg and drizzle into the simmering soup while stirring gently to form ribbons. Cook 30-60 seconds, then serve with sesame oil on top.","cookingInstructions":["Rinse rice and drain. In a small pot, combine rice and water; bring to a boil, then cover and simmer on low 12 minutes.","Increase heat to medium and let the bottom lightly toast 2-3 minutes until you smell a nutty aroma; do not burn.","Pour in hot water carefully, scraping the bottom to release toasted rice. Simmer 5 minutes.","Season with soy sauce. Stir in shredded roasted seaweed.","Beat the egg and drizzle into the simmering soup while stirring gently to form ribbons. Cook 30-60 seconds, then serve with sesame oil on top."],"cuisine":"korean","dietTypes":["Balanced","Vegetarian"],"mealType":["breakfast"],"difficulty":"Medium","estimatedMacros":{"protein":19.529999999999998,"carbohydrates":101.19,"fat":18.299999999999997,"fiber":2.04,"alcohol":0},"ingredients":[{"name":"short grain white rice, uncooked","grams":120,"calories":438},{"name":"water","grams":674,"calories":0},{"name":"egg","grams":75,"calories":107},{"name":"soy sauce","grams":18,"calories":13},{"name":"toasted sesame oil","grams":9,"calories":80},{"name":"roasted seaweed sheets, shredded","grams":6,"calories":2},{"name":"green onion, sliced","grams":30,"calories":12},{"name":"salt","grams":1,"calories":0}]},"relatedSections":[{"title":"More Vegetarian Meals","path":"/recipes/vegetarian","recipes":[{"id":"leb-0036","title":"Spicy Potato and Coriander Skillet with Fried Eggs","cuisine":"lebanese","dietTypes":["Balanced","High satiety","Vegetarian","Gluten free"],"mealType":["breakfast","lunch"],"tags":["breakfast","lunch","warm","spicy","crispy potatoes","one-pan"],"difficulty":"Easy","imageUrl":"/recipe-images/leb-0036-a-detail.webp"},{"id":"aut-0043","title":"Carinthian Noodle and Bean Skillet with Herbs and Vinegar","cuisine":"austrian","dietTypes":["Balanced","High satiety","Vegetarian"],"mealType":["dinner"],"tags":["dinner","warm","one pan","bean","high fiber","rustic"],"difficulty":"Easy","imageUrl":"/recipe-images/aut-0043-a-detail.webp"},{"id":"fus-0138","title":"Creamy Yellow Split Pea Soup with Flatbread","cuisine":"fusion","dietTypes":["Balanced","Vegetarian","High satiety"],"mealType":["lunch","dinner"],"tags":["creamy soup","split peas","flatbread","meatless","high fiber"],"difficulty":"Easy","imageUrl":"/recipe-images/fus-0138-a-detail.webp"}]}]}