SunRice
Poh's rice kitchen

Poh's Miso & Brown Rice Soup

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Prep time

5min

Cook time

20min

This is one of my favourite quickie recipes which takes the blink of an eye to make. Rice in soup was one of my all time favourite meals as a child. There’s nothing more comforting and it’s a fabulous way to use up left over rice.

SunRice Brown Medium Grain Rice

SunRice Brown Medium Grain Rice

- Retains the nutritious bran layer from milling - Characteristic nutty flavor and firmer texture - Popular among health-conscious cooks - Versatile for a variety of dishes - Can be used as an alternative in rice meals - Suggested use in summer salads - Naturally gluten-free

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Ingredients to serve:

This recipe was originally designed for 2 people. Amended serving sizes for 1, 4, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1½ cup SunRice Brown Rice (cooked)

  • 2 clove Garlic (crushed or finely chopped)

  • ½ Long Red Chilli (chopped)

  • 1 tbsp Olive Oil

  • 2 cup Water

  • 2½ tbsp Shiro (White) Miso (or to taste)

  • ¼ cup Wakame Seaweed

  • 3 handful Mushrooms (if using shimeji or enoki, slice discoloured ends off and discard, then separate)

  • 300 g Silken Tofu (diced 2cm)

  • ¼ cup Spring Onions (sliced)

Brown Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of brown rice is not removed at milling, giving brown rice its nutty flavour and firmer texture.

Characteristics

Chewy

Chewy

Nutty

Nutty

Medium

Medium

Photo of Poh's Miso & Brown Rice Soup

Method

  • Sauté the garlic, chilli and oil in a medium saucepan over medium heat until golden and fragrant.

  • Add water and bring to the boil.

  • Whisk in the miso and taste to see if more is needed. Stir in the wakame and mushrooms, then bring to the boil.

  • Stir in the tofu and spring onions.

  • To serve, add about 1/2 a cup of cooked rice per bowl. Serve hot.

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