Rice Soup
Ingredients
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
Directions
- Boil water and the Vegetarian Soup Base in a pot
- 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.
- Add salt and dry mushroom seasoning to taste
- Add peper and cilantro before serve