Asian-style brown rice soup
7
Points®
Total time: 1 hr 20 min • Prep: 10 min • Cook: 1 hr 10 min • Serves: 4 • Difficulty: Easy
Warming flavours of chilli, garlic and ginger pack a punch in this classic rice dish from Southeast Asia
Ingredients
Brown basmati rice, dry
200 g
Vegetable stock cube
2 cube(s), 1.5 litres stock
Cabbage
100 g, Spring greens, shredded
Root Ginger
1 inch slice(s), peeled and grated
Garlic
1 clove(s), crushed
Mushrooms
125 g, Shiitake, sliced
Chilli, green or red
1 individual, finely sliced
Spring Onions
2 medium, finely sliced
Instructions
1
Put the rice and vegetable stock in a pan and bring to the boil over a medium-high heat. Partially cover the pan and reduce the heat to low. Simmer for 1 hour, until the rice has broken down and has a porridge-like consistency.
2
Towards the end of the cooking time, bring a small pan of lightly salted water to the boil. Add the spring greens and simmer for 5 minutes until tender, then drain.
3
Mix the ginger, garlic and shitake mushrooms into the rice, cover and simmer for a further 5 minutes. Add the spring greens and stir through. The soup should have a rich, thick consistency. If you prefer it a little looser, pour in a little more stock. Season to taste.
4
Divide the soup between 4 bowls, top with the chilli and spring onion and serve
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