Small rice soup

Ingredients for 1 servings:

• ½ liter of water
• ½ cup jasmine rice
• 1 tbsp vegetable stock, granulated
• 1 handful of cashews
• 3 drops sesame oil, dark
• 1 handful of mushrooms, dried
• 1 tbsp cornstarch
• 1 handful of vegetables (Asian mix or potato, carrot, broccoli, snow peas, celery and some cabbage)
• 3 tbsp couscous
• 1 tbsp wheat germ
• 1 egg(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

quick and easy

The total time is 20 minutes. You’ll be busy for the first 3-10 minutes, then you wait and stir. Bring 1/2 liter of water to a boil in a kettle or a saucepan. Heat a small pan on the stove over medium heat. Add the rice, vegetable stock, cashews, mushrooms, cornstarch, couscous, and wheat germ. Mix everything well and then pour over the boiling water. From now on, stir every 3 minutes. Prepare the vegetables: Either get an Asian vegetable mix from the freezer or dice a potato, cut a carrot into sticks, cut some broccoli into bite-sized pieces, prepare some sugar snap peas, dice a quarter of celery, and slice two cabbage leaves. Add the vegetables and a little oil to the soup and let it simmer until the rice is cooked. Hang a small bowl in the steam or preheat it with hot water. Crack the egg into the bowl, pour the soup over it, and enjoy. Tip: Only crack the egg yolk at the end, when there is almost no soup left in the bowl.