Aromatic Broth with Rice, Mushrooms, and Tofu
Ingredients
- 250g leftover rice
- 300ml veg stock
- 3 inch piece ginger
- 2 garlic cloves
- 4-5 sprigs spring onion
- 1 red chilli
- Handful shitake mushrooms
- Soya sauce
- Tofu crumbs (recipe for this further down my page)
- Spring onion to garnish
Preparation
Crack the garlic with the back of your knife, roughly chop the ginger, get rid of the roots of the spring onion, and put all of this in a pot with the veg stock, bring to a boil and let simmer for 20 minutes.
Fry the shitake mushrooms for 5 minutes and then add a splash of soy sauce.
Put the rice in a bowl, top with mushrooms, tofu crumbs, spring onion and the hot broth. Enjoy!
