Lemon Asparagus Soup with Mom & Baby Chicken Rice Balls | 親子チキン形おにぎり入りレモンとアスパラガスのスープ


lemon asparagus soup thumb

blog pic 1

Lemon Asparagus Soup with Mom & Baby Chicken Rice Balls | 親子チキン形おにぎり入りレモンとアスパラガスのスープ

This soup is total comfort food for me! My mom used to make this for me all the time when I was younger, and I love how fresh and perfect for spring it is! This can be served either hot or cold, so you can have a hot bowl of soup right after you make it, and then have some cold soup the next day for lunch! I love it both ways, but I think that eating it cold is my favourite! This is so incredibly easy to make, and the little rice balls in the center actually give the soup a much creamier flavour, which I love!


Ingredients (serves 4)

❤ 4 cups chicken stock
❤ 1/3 cup short grain white rice (Japanese sushi rice), uncooked
❤ 4 eggs
❤ 6 tbsp lemon juice
❤ ½ lb asparagus, trimmed and sliced into 1.5-inch long pieces
❤ 2 tbsp butter
❤ 1 tsp lemon rind
❤ ½ cup plain yogurt (unsweetened)
❤ salt & pepper
❤ parsley

❤ 300g short grain white rice, cooked
❤ 1 slice of white cheese
❤ nori seaweed
❤ plastic wrap


1. Pour the chicken stock and 1/3 cup rice into a pot and bring to a boil. Bring the heat down to low and simmer for about 15-20 minutes, until the rice is tender.
2. In a separate bowl, whisk the eggs until they are thick and a light yellow colour. Then add the lemon juice and combine. Gradually add 1 cup of the hot chicken stock to the bowl, mixing well.
3. Pour the egg mixture back into the pot, and cook on low heat until the soup is smooth and thick. Then remove the pot from the heat and set it aside.
4. Place the butter in a pan and set to medium heat. Once the butter has completely melted, add the asparagus and lemon zest. Saute for 3-4 minutes until the asparagus is cooked.
5. Add the asparagus to the soup, as well as the yogurt, salt and pepper, and mix well. Set the soup aside while you make the rice balls.
6. For each serving, make 2 rice chickens. Take a handful of cooked rice and wrap it tightly in plastic wrap. Then take another handful of rice, about half the size of the first handful, and wrap it tightly in plastic wrap as well. Shape the rice balls into chicken shapes. Wrapping them in plastic wrap makes it much easier to shape the rice. Unwrap the rice balls, and arrange them in a shallow soup bowl. Cut some eyes and mouths out of nori seaweed and beaks and wings out of white cheese, and stick them onto the rice balls.
7. Pour the soup around the chickens, and enjoy!

Want to see more video tutorials? Check out all of my recipes here!


lemon asparagus soup thumb

Lemon Asparagus Soup with Mom & Baby Chicken Rice Balls | 親子チキン形おにぎり入りレモンとアスパラガスのスープ



❤鶏がらスープ 4カップ
❤お米 カップ1/3
❤卵 4個
❤レモン汁 大さじ6
❤アスパラガス (3~5cmの長さにスライスした) 225g
❤バター 大さじ2
❤レモンの皮の小片 小さじ1
❤ヨーグルト(無糖) カップ1/2
❤ご飯 300g
❤スライスチーズ 1枚


③鍋に流し入れ、スープが厚くなるまで弱火で煮る。 火から外し、別にしておく。




Leave a Comment

All rights reserved © pankobunny · Theme by Blogmilk + Coded by Brandi Bernoskie