Chao – Rice soup with crispy tofu, mushrooms, and ginger
30 min
Vegan
27901
For 4 Portions
400 g
tofu, plain
180 g
jasmine rice
125 g
oyster mushroom
125 g
king oyster mushroom
20 g
ginger
2
green onion
1 g
cilantro, fresh
1/2
chili pepper
1/4
lime
900 ml
water
3 tbsp
canola oil
2 tbsp
soy sauce
2 tbsp
vegan fish sauce
1 tsp
salt
1/2 l
vegetable broth
pepper
1. All set?
2. Wash jasmin rice until water runs clear.
3. Add rice, broth, and some of water to a pot and slowly bring to a boil. Reduce heat and gently simmer rice over low heat with lid on for 15 min, stirring regularly so nothing sticks.