Miso rice soup

Miso rice soup

Tags

Rice
Japanese
Soup

Cook

Ingredients

  • 6 spring onions, thinly sliced
  • 1 red chilli, thinly sliced
  • 1 inch ginger, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 1.5 litres vegetable stock
  • 2 tsp sesame oil
  • 1 tsp light soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp miso paste
  • ¼ cup wakame
  • 125g shiitake mushrooms, thinly sliced
  • 250g brown rice, cooked
  • 2 baby bok choy, quartered
  • 1 block silken tofu, cubed

Steps

  1. Place the wok over a medium heat and add some oil.
  2. Add the spring onions, chilli and ginger and fry for 3–4 minutes.
  3. Pour in the stock, sesame oil, soy sauce and rice wine vinegar then mix in the miso paste.
  4. Bring to a simmer and then add the mushrooms, rice, wakame, tofu and bok choy.
  5. Cook for until the bok choy is tender. Serve immediately.