Jasmine Rice Soup With Mushrooms and Crispy Garlic
- Ready In:
- 2 tablespoons garlic, coarsely chopped
- 1⁄2 teaspoon pepper, freshly ground
- 1⁄4 cup cilantro roots, and stems coarsely chopped
- 5 cups vegetable stock
- 1 tablespoon vegetable oil
- 1 cup mushroom, thinly sliced
- 1 1⁄4 teaspoons salt
- 8 ounces seitan or 8 ounces tofu
- 1⁄2 cup carrot, shredded
- 1⁄2 teaspoon sugar
- 1 1⁄2 cups jasmine rice, cooked
- 2 green onions, thinly sliced crosswise
- 1⁄4 cup fresh cilantro, minced
- 1⁄4 cup crispy garlic in oil
- In a blender, combine the garlic, pepper, cilantro roots, and 1/2 cup vegetable stock. Blend until smooth.
- In a saucepan, combine 4 1/2 cups of vegetable stock with this puree, and bring to a boil over medium heat. Reduce heat to simmer.
- Meanwhile, in a skillet over med-high heat, warm the vegetable oil. Add the mushrooms and cook until tender. Remove from the heat and season with 1/4 tsp of salt.
- Stir in the sauteed mushrooms, wheat gluten, carrots, one tsp salt, and sugar. Cook for five minutes. Add the rice and simmer an additional five minutes, stirring occasionally.
- Stir in the green onions and remove from the heat.
- Serve hot or warm with minced cilantro and crispy garlic in oil*.
- *Sautee 3 Tbs garlic in 1/4 cup oil until crisp and golden. See full recipe on this site.
- This soup lends itself to many variations. I have used all button mushrooms, all dried shitake mushrooms, and several combinations of fresh and dried types. I have also added spinach, chard, or watercress. It is also good with Thai basil in addition to or instead of cilantro.
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