Asian rice soup

Name: Asian rice soup
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 25 g Basmati Rice; 7-10 Tbsp Salt; 1 (approx. 50 g) Carrot; 1/2 yellow pepper; 50 g Sweet peas; 150 ml Vegetable stock; 7-10 Tbsp Soy sauce; 2 stem(s) Coriander

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 1

25 g Basmati Rice
7-10 Tbsp Salt
1 (approx. 50 g) Carrot
1/2 yellow pepper
50 g Sweet peas
150 ml Vegetable stock
7-10 Tbsp Soy sauce
2 stem(s) Coriander

Directions

1
Prepare rice in boiling salted water according to package instructions. Peel and halve the carrot and cut into fine sticks. Clean and wash the peppers and mangetouts and cut them into fine strips. Drain rice and let it drain well in a sieve
2
Bring the vegetable stock to the boil in a pot. Add vegetables and cook for 3-4 minutes. Season to taste with soy sauce. Wash coriander, pluck leaves and chop finely. Fill rice and vegetable soup into a bowl and sprinkle with coriander. Garnish with sakura cress as desired