Asian-style brown rice soup
Brown basmati rice, dry
Vegetable stock cube(s)
2 cube(s), 1.5 litres stock
100 g, Spring greens, shredded
1 inch slice(s), peeled and grated
1 clove(s), crushed
125 g, Shiitake, sliced
Chilli, green or red
1 individual, finely sliced
2 medium, finely sliced
- 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.
- 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.
- 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.
- Divide the soup between 4 bowls, top with the chilli and spring onion and serve