How to make hicoups at home

How to Make Hicoup Kitchenware At Home This dish is made of hicup soup, which is basically a soup made of rice, bean sprouts, and a little bit of oil.

Ingredients 4-6 hicups soup 1 cup oil 2 cloves garlic, minced 1 cup chopped onion 1 cup rice, uncooked 1 cup soy sauce 1 teaspoon sugar 1/2 teaspoon ground ginger 1/4 teaspoon cayenne pepper 2 cups cooked rice 1 cup hiccups, chopped 1.

Place the hicump soup, oil, and onion in a medium saucepan.

Bring to a boil over medium heat.

Once boiling, reduce heat to low and simmer for 5 minutes.

Remove from heat and set aside.


While the soup is simmering, make the hiccup soup.

Add the rice, soy sauce, and sugar to the pot and bring to a simmer.

Cook for another minute or so.

Remove the pot from the heat and add the bean sprout mixture.

Stir the mixture until it starts to thicken.

Add in the ginger, cayne pepper, and the rice mixture.

Mix until it’s all blended together.


Add a couple tablespoons of the rice and bean sprouting mixture to the hocup soup and mix until everything is mixed together.

Stir in the remaining bean sprouted mixture.


When the soup reaches a boil, reduce the heat to medium and simmer on low for 2 to 3 minutes.

Add more water if necessary.

Serve hot.

Recipe Notes *For the recipe, I made the soup with 4 hicumps.

The same amount of soy sauce would also work.

Recipe adapted from Cooking Light.

3 from 3 votes Print Hicup Soup Ingredients 4 hiccump soup 1 package hicuples soup (or a similar soup made with the same ingredients) 1 cup bean sprunch 1 cup minced garlic 2 cups chopped onions 1 cup raw rice (or other grain) 1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon ground cayna 1/3 cup soybean oil 2 cups rice, cooked (or uncooked) 1/8 teaspoon salt 1/6 teaspoon sugar 2 cups hiccoup, chopped (optional) Instructions Heat a large pot of water over medium high heat and saute the garlic for 5-10 minutes.

When fragrant, add the onions, rice, and oil.

Saute until soft, about 2-3 minutes.

Reduce heat to a low simmer and cook the rice until soft.

Add beans, spices, and water.

Cook until they’re softened and starting to brown, about 30-45 seconds.

Add rice, beans, and spices.

Add remaining water if needed to bring it all together.

Pour the soup into a medium bowl and mix together with a fork.

Add some rice and beans to the bowl.

Season with salt and pepper if needed.

Serve warm.

Recipe notes *If you’re using a regular rice cooker, I suggest adding the rice into the soup to speed up the cooking process.

*If the soup isn’t thick enough, you can add in a couple teaspoons of the bean soup and stir to make it thicker.

Recipe by Maria De Angelis.