A comforting soup filled with aromatic broth poured over leftover rice, mushrooms, and tofu. Perfect for colder days with flavors of ginger and garlic.
1: Crack the garlic with the back of your knife.
2: Roughly chop the ginger and discard the roots of the spring onion.
3: Add the garlic, ginger, and spring onion to a pot with the vegetable stock.
4: Bring to a boil and let simmer for 20 minutes.
5: Fry the shitake mushrooms for 5 minutes and then add a splash of soy sauce.
6: Put the rice in a bowl, top with the mushrooms, tofu crumbs, spring onion, and the hot broth.
7: Enjoy!
