Tomato Soy Milk Vegetable Rice Porridge
Coût $8, économiser $7
Source: Recommended by CookPal
- 20 Min
- 2 Portions
- $8
Tomato Soy Milk Vegetable Rice Porridge
Coût $8, économiser $7
Source: Recommended by CookPal
- 20 Min
- 2 Portions
- $8
INGRÉDIENTS
Main
- 🍚 150g cooked rice
- 80g sausage, sliced
- 🧅 50g chopped onion
- 🥕 50g diced carrot
- 120g chopped cabbage
- 100g shimeji mushrooms
Seasoning
- 1/2 tbsp olive oil
- 🧀 1 tbsp grated cheese
- Chopped parsley, as needed
Soup Base
- 💧 100ml water
- 🍅 200g canned tomatoes
- 1/2 tsp consomme powder
- 1 1/2 tbsp miso
- 🥛 200ml unsweetened soy milk
ÉTAPES
Dice onion, carrot, and cabbage into 1cm pieces. Trim and slice shimeji mushrooms into 1-2cm pieces.
Slice sausages into 1cm pieces.
Heat olive oil in a pot over low heat. Add onion and sauté until translucent. Add carrot, cabbage, and mushrooms, stirring until coated with oil.
Add water, canned tomatoes, consomme powder, and sausages. Bring to a boil, cover, and simmer on low heat for 10 minutes.
Dissolve miso into the soup, then add rice and soy milk. Mix well and warm over low heat.
Serve in bowls, garnish with grated cheese and parsley.
NUTRIMENTS
Par portion🔥
350
Calories
- 15gProtéines
- 45gGlucides
- 10gGraisses
💡 Astuces
Use leftover vegetables to reduce waste and customize the flavor.Avoid overcooking the rice to maintain its texture.This dish is freezer-friendly; store in airtight containers for up to a week.
⚠️ Précautions
Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.