Hedge Mustard and Shiitake Rice Soup
Ingredients
- 2 tablespoon vegetable oil
- 1 whole shallot finely sliced
- 2 cloves garlic
- 5 g laver seaweed
- 50 g shiitake mushrooms sliced
- 100 g fresh hedge mustard leaves
- 115 g jasmine white rice
- 2 tablespoons miso
- 4 tablespoons mirin
- 1 litre water
- 2 cms galangal or ginger
- 2 sticks lemongrass
- 4 whole kefir lime leaves
- 2 whole thai green chilli
Instructions
- Heat the oil in a large saucepan. Lightly fry the shallot and shiitake mushrooms until shallot is soft, then add the lemongrass, galangal, chilli, kefir lime leaves. Fry for 30 seconds.
- Add 2 tablespoons of miso, add 1 litre of boiled water, stir until miso is dissolved. Simmer for 10 minutes.
- Next add the rice and finely chopped hedge mustard greens and laver seaweed. Stir in well, and simmer for 15 minutes.
- Remove from heat and stir in the mirin. Serve immediately.
