This a must have soup for anyone not feeling well. It’s easy to digest and the ginger, garlic and shiitake all have healing properties.
9 Cloves of Garlic
2 Inches of Fresh Ginger
3 Stalks of Lemon Grass
1 tsp onion powder
1/2 Cups of Medium grain white rice
6 Cups of Vegetable Broth
4 Cups of Water
Soy Sauce to taste
8 oz of Shiitake Mushrooms
1 tsp of Sesame Oil
1 Block of Firm Tofu
Wash the rice in a large pot until water is clear. Add vegetable broth and water and heat to boiling. Reduce to a simmer. Chop ginger into large chunks and add. Cut lemon grass into 2 inch piecs and smash with the end of your knife, add to pot. Add onion powder and three smashed garlic cloves to soup. Continue to simmer for 25 minutes.
While soup is simmering saute mushrooms until slightly brown and set aside.
Dice tofu and add to a hot pan and saute until brown, stirring gently. Remove and set aside.
Slice the remaining garlic gloves very thin and add to pan with warm sesame oil over medium heat. Fry just until garlic starts to brown. This will happen very fast so be careful not to burn garlic or they will become bitter.
Once porridge has thickened, add the mushrooms and soy sauce. If you like you porridge thinner you can add more water or broth.
Pour into bowls and top with diced tofu. Drizzle sliced garlic on top and serve. Serve with finely chopped green onions or chives so guests can add if desired.
