Rice Soup



¾ cup basmati rice

¾ cup long grain white rice

1 quart Vegetarian Soup Base (see Vegetarian Soup Base)

½ gallon water (use more or less water to adjust the density of the soup)

1 pound carrots (cut into ¼ inch cubes)

1 pound daikon (cut into ¼ inch cubes)

2 ounces dried Shiitake mushrooms (soak in warm water about 1 hour, wash and squeeze dry by hands, and then chop into small pieces)

1 ½ cups fried tofu crumbles (see fried tofu crumbles)

2 teaspoons salt

1 teaspoon black peper

1 teaspoon dry mushroom seasoning




  1. Boil water and the Vegetarian Soup Base in a pot
  2. Add rice, carrot, daikon, mushroom and tofu crumbles and simmer for 2 hours. Using a wooden spatula stir the soup occasionally to avoid rice burning on the bottom of the pot.
  3. Add salt and dry mushroom seasoning to taste
  4. Add peper and cilantro before serve


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