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!
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)
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:
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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