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Tomato Soy Milk Vegetable Rice Porridge

Custo $8, economizar $7

Fonte: Recommended by CookPal

  • 20 Min
  • 2 Porções
  • $8

INGREDIENTES

  • 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

PASSOS

1

Dice onion, carrot, and cabbage into 1cm pieces. Trim and slice shimeji mushrooms into 1-2cm pieces.

2

Slice sausages into 1cm pieces.

3

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.

4

Add water, canned tomatoes, consomme powder, and sausages. Bring to a boil, cover, and simmer on low heat for 10 minutes.

5

Dissolve miso into the soup, then add rice and soy milk. Mix well and warm over low heat.

6

Serve in bowls, garnish with grated cheese and parsley.

NUTRIENTES

Por 1 Porção

🔥

350

Calorias

  • 15g
    Proteína
  • 45g
    Carboidratos
  • 10g
    Gorduras

💡 Dicas

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.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.