Vegan Recipes

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Japanese Restaurant Style Soup

1 cup chopped onion, separated
1 cup chopped broccoli
1 cup long grain rice
4 tablespoons vegetable oil
1 tablespoons sesame oil
5 cloves garlic, minced
1 tablespoons chopped cilantro
6 cups water
2 tablespoons Frontier vegetable broth powder
1 tablespoons fresh ginger minced
2 tablespoons ground cumin
3 tablespoons soy sauce
salt/pepper
2 tablespoons miso
1/2 cup frozen peas

Miso Broth: In a sauce pan, saute 1/2 cup chopped onion and 4 cloves minced garlic in 2 tablespoons vegetable oil. Add 4 cups water. Stir in vegetable broth powder. Add ginger, soy sauce, sesame oil, cilantro, cumin, salt and pepper to taste. Bring to a boil, then reduce to a simmer. Rice: In a large saute pan, saute the remaining garlic and onion in remaining vegetable oil. Cook until onion is translucent. Add broccoli and stir fry until bright green. Add rice and salt and pepper to taste. Stir rice in pan until it becomes opaque about 3 minutes. Add 2 cups of water and stir well. Bring to a boil, reduce heat to simmer. Cover and cook until almost all water has been absorbed 15 to 20 minutes. Add peas and cook until heated through and all water has been absorbed. Remove one cup of broth from sauce pan and pour into a bowl. Stir in 2 tablespoons miso paste, then add back to broth in the sauce pan. Stir until well blended. To serve, divide rice into 2 large soup bowls. Pour miso broth over rice. Can be eaten as is or stirred together into a delicious rice soup. Serves 2.

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