Chinese Rice Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 spring onion (s)
- 20 g iner root
- 1 clove garlic
- 60 g rice
- 1 cardamom pod (s), or ground cardamom
- 400 ml vegetable stock
- 2 tablespoon soy sauce
- 200 g veetables, mixed, e.. carrots, mushrooms, peas, peppers, bean sprouts
- 2 teaspoons balsamic vinegar
- 1 tablespoon peanuts, roasted
Print Recipe
Pin Recipe Instructions
- Wash the spring onions, cut into rings. Peel or peel the ginger and garlic, chop finely and bring to the boil with the white of the spring onions, rice, cardamom, stock and soy sauce. Cook on a low heat for 20 minutes.
- Wash the vegetables, cut them into small pieces, add and cook for another 10 minutes.
- Season the soup with balsamic vinegar. Roughly chop the peanuts and add to the soup with the spring onion greens.
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