Ingredients
Main Ingredients
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1/2 carrot, thinly sliced
- 1/2 cup mushrooms, sliced
- 2 cups dashi or vegetable broth
- 1 cup cooked white rice
- 1 cup unsweetened soy milk
- 1 tablespoon miso paste
- 1 teaspoon soy sauce
- 1 green onion, sliced
Instructions
- Heat sesame oil: Heat sesame oil in a small pot over medium heat to prepare the base for sautéing.
- Sauté vegetables: Add minced garlic, sliced carrot, and mushrooms to the pot; sauté for 3–4 minutes until the vegetables start to soften and release their aroma.
- Add broth and simmer: Pour in the dashi or vegetable broth and bring the mixture to a gentle simmer, infusing the flavors together.
- Add cooked rice: Stir in the cooked white rice and allow it to simmer for 3–5 minutes, letting the rice absorb the flavorful broth.
- Add soy milk carefully: Lower the heat and stir in the unsweetened soy milk, taking care not to bring the soup to a boil to prevent curdling.
- Dissolve miso paste: Dissolve miso paste in a small amount of the warm broth separately, then stir the mixture back into the soup for a smooth consistency and deep flavor.
- Add soy sauce and garnish: Add soy sauce for seasoning and garnish the soup with sliced green onion before serving to enhance freshness and color.
Notes
- Keep heat low after adding soy milk to prevent curdling and maintain smooth texture.
- Add spinach or tofu for extra protein and nutritional boost if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
