Japanese Brown Rice Soup | PCF Sparklelink

Japanese Brown Rice Soup | PCF Sparklelink

Japanese Brown Rice Soup | PCF Sparklelink

Japanese Brown Rice Soup | PCF Sparklelink

Japanese Brown Rice Soup | PCF Sparklelink
Japanese Brown Rice Soup | PCF Sparklelink
Japanese Brown Rice Soup | PCF Sparklelink

Japanese Brown Rice Soup

24 July 2020

Have you got leftover rice from yesterday’s dinner? This hearty and nutritious Japanese Brown Rice Soup is the perfect fuss-free meal to prepare for the family!

Serves: 1-2

Ingredients:
500 ml dashi stock* (you may use chicken stock if preferred)
3-4 shiitake mushroom, sliced
¼ carrot, thinly sliced
1 bowl of cooked brown rice
2 eggs, well beaten
2 tablespoon chives, finely chopped
Soy sauce (Optional)
Bonito flakes (Optional)

Instructions:

  1. In a saucepan, bring the soup stock to boil and reduce to medium heat.
  2. Add in shiitake mushrooms and carrots and cook till soften.
  3. Add in the rice and mix well to separate the grains in the soup.
  4. Pour the beaten egg evenly over the surface of the soup and cook until eggs turn opaque.
  5. Lightly season the soup with soy sauce if required and sprinkle chives and bonito flakes over the soup.
  6. Ready to serve.

Cooking Tips & Suggestion

You may consider adding vegetables such as cabbage or spinach for extra colour, texture, and nutrients. To minimise food wastage, this recipe can be used for leftover rice safely refrigerated from the previous day.

Food safety is our responsibility!

Did you know? Cooked rice left at room temperature to cool for prolonged periods may result in the growth of toxin-producing bacteria which could lead to food poisoning. Reheating will not destroy the toxins therefore it is important to prevent this by ensuring the following:

  • Cooked rice should be cooled quickly within an hour after cooking to prevent the growth of bacteria and toxins. Speed up the cooling process by dividing rice into small shallow covered containers (no more than 10cm deep) and leave them separate instead of stacked.
  • Store cooked rice in the refrigerator for no more than 1 day until reheating.
  • Always ensure rice is steaming hot all the way through after reheating.
  • Do not reheat rice more than once.

 

Nutrition Tip

Eggs are an excellent source of protein and other essential nutrients such as vitamin B12 and vitamin D.
Vitamin B12 is essential for the formation of red blood cells. Vitamin D is required for the absorption of calcium in the body!

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