Ingredients
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1 cup cooked brown rice (or any other grain)
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¼ cup chicken broth
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½ tablespoon low-sodium soy sauce
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2 teaspoons mirin (rice wine)
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2 teaspoons sugar
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1 teaspoon finely chopped green onion
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1 tablespoon finely chopped cucumber
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1 tablespoon grated ginger
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1/4 teaspoon minced garlic
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1 ounce firm tofu
Directions
Subtitle: Perfect For Any Meal – From Breakfast To Dinner!
Quick Description: This simple and delicious soup is a great way to start your day or wrap up dinner. It combines rich miso paste with long-grain rice, making for a satisfying meal that’ll leave you wanting more.
Ingredients:
– 1 cup cooked brown rice (or any other grain)
– ¼ cup chicken broth
– ½ tablespoon low-sodium soy sauce
– 2 teaspoons mirin (rice wine)
– 2 teaspoons sugar
– 1 teaspoon finely chopped green onion
– 1 tablespoon finely chopped cucumber
– 1 tablespoon grated ginger
– 1/4 teaspoon minced garlic
– 1 ounce firm tofu
Instructions:
1. In a medium pot, combine the rice, broth, soy sauce, mirin, sugar, and green onion. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for about 5 minutes, or until the liquid has been absorbed and the rice is tender but still holds its shape. Remove from heat.
2. While the rice is cooking, prepare the vegetables. Peel the cucumber and cut into thin slices. Grate the ginger using a Microplane or box grater. Chop the green onions and mince the garlic.
3. Once the rice is done cooking, stir in the cucumbers, ginger, and garlic. Add the tofu and mix well. Taste the soup and adjust seasoning as necessary.
4. Serve immediately, or allow to cool before serving cold. Garnish with additional chopped green onions if desired.
Direction:
1. Prepare the soup base by combining all the ingredients except the vegetables and tofu in a large pot and bringing them to a boil.
2. Simmer for 5 minutes, or until the liquid has been absorbed and the rice is tender but still holds its shape.
3. Meanwhile, peel and slice the cucumbers and grate the ginger. Chop the green onions and mince the garlic.
4. When the rice mixture is ready, remove it from heat and stir in the prepared vegetables. Then add the tofu and mix well.
5. Taste the soup and adjust the seasoning as necessary before serving. Alternatively, allow the soup to cool before serving cold.
Servings: 4
Difficulty Level: Easy
Nutrition Information:
Per Serving:
Calories: 216
Total Fat: 4.1g
Saturated Fat: 0.3g
Cholesterol: 0mg
Sodium: 40mg
Potassium: 230mg
Total Carbohydrate: 29g
Dietary Fiber: 10g
Sugars: 6g
Protein: 11g
Total Time Needed: 20 minutes (10 minutes cooking + 10 minutes preparation)
Note: If you prefer a thicker consistency, simply increase the amount of rice used and reduce the amount of broth accordingly. Adjust the recipe according to taste preference.
Steps
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1
Done
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In a medium pot, combine the rice, broth, soy sauce, mirin, sugar, and green onion. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for about 5 minutes, or until the liquid has been absorbed and the rice is tender but still holds its shape. Remove from heat. |
|
2
Done
|
While the rice is cooking, prepare the vegetables. Peel the cucumber and cut into thin slices. Grate the ginger using a Microplane or box grater. Chop the green onions and mince the garlic. |
|
3
Done
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Once the rice is done cooking, stir in the cucumbers, ginger, and garlic. Add the tofu and mix well. Taste the soup and adjust seasoning as necessary. |
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4
Done
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Serve immediately, or allow to cool before serving cold. Garnish with additional chopped green onions if desired. |
|
5
Done
|
Prepare the soup base by combining all the ingredients except the vegetables and tofu in a large pot and bringing them to a boil. |
|
6
Done
|
Simmer for 5 minutes, or until the liquid has been absorbed and the rice is tender but still holds its shape. |
|
7
Done
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Meanwhile, peel and slice the cucumbers and grate the ginger. Chop the green onions and mince the garlic. |
|
8
Done
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When the rice mixture is ready, remove it from heat and stir in the prepared vegetables. Then add the tofu and mix well. |
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9
Done
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Taste the soup and adjust the seasoning as necessary before serving. Alternatively, allow the soup to cool before serving cold. |
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10
Done
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4.1g |
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11
Done
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0.3g |
