Jasmine Rice Soup With Mushrooms and Crispy Garlic

Recipe by Cinnamon Turtle
READY IN: 35mins


  • 2
    tablespoons garlic, coarsely chopped
  • 12
    teaspoon pepper, freshly ground
  • 14
    cup cilantro roots, and stems coarsely chopped
  • 5
    cups vegetable stock
  • 1
    tablespoon vegetable oil
  • 1
    cup mushroom, thinly sliced
  • 1 14
    teaspoons salt
  • 8
    ounces seitan or 8 ounces tofu
  • 12
    cup carrot, shredded
  • 12
    teaspoon sugar
  • 1 12
    cups jasmine rice, cooked
  • 2
    green onions, thinly sliced crosswise
  • 14
    cup fresh cilantro, minced
  • 14
    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.