Oriental Vegetable Rice Soup
From: Mark, California, USA
IngredientsPreparation
  • 1 tablespoon [15 mL] vegetable oil
  • 2 carrots, thinly sliced diagonally
  • 1 cup [250 mL] snowpeas, ends trimmed and halved
  • 2 cloves garlic, minced
  • 1 teaspoon [5 mL] ground ginger
  • 1/4 teaspoon [1 mL] hot pepper flakes
  • 4 cups [1 L] chicken broth
  • 1 [28-ounce / 796-mL] can tomato dices
  • 1/4 cup [60 mL] soy sauce
  • 2/3 cup [160 mL] instant rice
  • 1 tablespoon [15 mL] roasted sesame seeds
  • Heat oil into a large saucepan, over medium heat.
  • Cook together carrot slices, snow pea halves and minced garlic stirring every 5 minutes, until soft.
  • Stir in ground ginger and hot pepper flakes; cook for 1 minute more.
  • Stir in chicken broth, tomato dices with juice and soy sauce; bring to a boil.
  • Stir in rice.
  • Remove from heat; let stand, covered for approximately 5 minutes, until rice is tender.
  • Ladle into soup bowls.
  • Serve, garnished with roasted sesame seeds.