Jasmine Rice Soup With Mushrooms And Crispy Garlic

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons garlic, coarsely chopped
• 1/2 teaspoon pepper, freshly ground
• 1/4 cup cilantro roots, and stems coarsely chopped
• 5 cups vegetable stock
• 1 tablespoon vegetable oil
• 1 cup mushroom, thinly sliced
• 1 1/4 teaspoons salt
• 8 ounces seitan or 8 ounces tofu
• 1/2 cup carrot, shredded
• 1/2 teaspoon sugar
• 1 1/2 cups jasmine rice, cooked
• 2 green onions, thinly sliced crosswise
• 1/4 cup fresh cilantro, minced
• 1/4 cup crispy garlic in oil

Recipe

• 1 in a blender, combine the garlic, pepper, cilantro roots, and 1/2 cup vegetable stock. blend until smooth.
• 2 in a saucepan, combine 4 1/2 cups of vegetable stock with this puree, and bring to a boil over medium heat. reduce heat to simmer.
• 3 meanwhile, in a skillet over med-high heat, warm the vegetable oil. add the mushrooms and cook until tender. remove from the heat and season with 1/4 tsp of salt.
• 4 stir in the sauteed mushrooms, wheat gluten, carrots, one tsp salt, and sugar. cook for five minutes. add the rice and simmer an additional five minutes, stirring occasionally.
• 5 stir in the green onions and remove from the heat.
• 6 serve hot or warm with minced cilantro and crispy garlic in oil*.
• 7 *sautee 3 tbs garlic in 1/4 cup oil until crisp and golden. see full recipe on this site.
• 8 this soup lends itself to many variations. i have used all button mushrooms, all dried shitake mushrooms, and several combinations of fresh and dried types. i have also added spinach, chard, or watercress. it is also good with thai basil in addition to or instead of cilantro.