Sizzling Rice Soup

Ingredients

• 2 oz packaged Chinese rice crust
• 4 oz extra-firm tofu, cut into thin strips
• 1 1/3 oz bamboo shoot slices
• 4 oz bok choy, cut into bite-size pieces
• 1 1/3 oz snow peas or pea pods
• 1 1/3 oz carrot, thinly sliced
• 5 cups vegetable broth
• 1/3 tsp salt, or to taste
• 1 pinch sugar
• 2 tsp toasted sesame oil
• 1/3 tsp ground white pepper
• 2 cups neutral oil, for frying

Directions

1. Bring the vegetable broth to a boil. Add the tofu, salt, sugar, sesame oil, and white pepper; simmer 1 to 2 minutes.
2. Add the bamboo shoots, bok choy, snow peas, and carrot. Cook for 1 minute, then divide the soup among four warmed bowls.
3. Heat the neutral oil to 350°F. Fry the rice crust for about 15 seconds, until puffed and crisp; drain briefly.
4. Add the hot rice crust to the soup immediately before serving so it crackles at the table.