Photo of Asian-style brown rice soup by WW

Asian-style brown rice soup

1 - 7
PersonalPoints™ per serving
Total Time
1 hr 20 min
10 min
1 hr 10 min
Warming flavours of chilli, garlic and ginger pack a punch in this classic rice dish from Southeast Asia


Brown basmati rice, dry

200 g

Vegetable stock cube(s)

2 cube(s), 1.5 litres stock


100 g, Spring greens, shredded

Root Ginger

1 inch slice(s), peeled and grated


1 clove(s), crushed


125 g, Shiitake, sliced

Chilli, Green or Red

1 individual, finely sliced

Spring Onions

2 medium, finely sliced


  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


Add 300g sliced cooked skinless chicken breast, if you like.