Exotic-spicy mushroom and vegetable soup with fragrant rice

Ingredients for 2 servings:

• 150 g Shimeji mushrooms, white-capped, fresh (alternatively button mushrooms)
• 5 m.-large shiitake mushroom(s), dried
• 100 g water
• 1 tsp vegetable broth
• 1 m.-sized carrot(s)
• 1 m.-large pepper, red, mild
• 1 small zucchini
• 1 small chili pepper(s), green, fresh or frozen (cabe rawit hijau)
• 6 macadamia nuts
• 3 tbsp sunflower oil
• 300 g water
• 4 g vegetable stock
• 4 tbsp coconut milk (24% fat)
• 1 lemon(s)
• 1 tbsp salty soy sauce (Kecap Asin)
• 1 tbsp sweet soy sauce (Kecap Manis)
• 100 g jasmine rice
• 180 g water
• 1 pinch of salt
• 1 tbsp butter
• 2 tbsp celery leaves
• e.g. carrot(s), threads
• e.g. sesame
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

A special kind of vegetarian soup. Recipe from Bali, Indonesia.

Heat the water, dissolve the vegetable stock in it, and soak the shiitake mushrooms for 30 minutes. Wash the rice until the rinse water runs clear. Place it in a 1-liter saucepan (with a lid) with the remaining ingredients and simmer with the lid on until all the water is absorbed (about 12 minutes). Turn off the heat and let the rice soak for 20 minutes. Wash the carrot, trim both ends, peel, and slice into approximately 3 mm thick slices. Wash the fresh red bell peppers, halve lengthwise, and remove the stalks and seeds. Cut the halves diagonally into approximately 6 mm wide pieces. Wash the zucchini, trim both ends, halve lengthwise, and cut the halves crosswise into approximately 1 cm wide pieces. Wash the small green chili and cut it crosswise into thin slices, leaving the seeds and discarding the stalk. Roughly chop the macadamia nuts. Press the broth from the shiitake mushrooms by hand and set aside. Cut the mushroom caps into cubes approximately 3 x 3 mm in size. Discard the tough stems. Remove the substrate and mycelium from the shimeji mushrooms and slice them crosswise into thin slices. For the fresh lemon juice, wash a lemon thoroughly and cut a piece lengthwise to the right and left of the stem. Deseed the cores and squeeze the juice by hand. Discard the empty sections and the middle part (contains bitter substances). Wash the fresh celery, shake dry, and pick off and chop the unblemished leaves. Use two tablespoons of this immediately and freeze the remaining leaves separately from the chopped stems. Weigh frozen goods and thaw. Add the prepared ingredients, from carrots to macadamia nuts, to the casserole dish along with the sunflower oil and simmer for 5 minutes. Deglaze with the mushroom liquid, remove from the heat, and let cool slightly. Transfer to a blender and blend on high for 1 minute until smooth. Add the puree to the casserole dish along with the broth ingredients. Add the mushroom pieces and simmer for 3 minutes, stirring occasionally. Season with salt and pepper. Stir in 1 tablespoon of the chopped celery leaves. Ladle the finished soup into bowls, garnish, and serve with rice.