6 Tablespoons (or ½ cup if you want more rice) white jasmine rice (you can use other types, but jasmine has the best flavor here)
3 large cloves of garlic, thinly sliced (feel free to add more - I have added up to 8 cloves)
1 ½ -inch piece of fresh ginger, peeled, sliced into thin matchsticks**, about 2 Tablespoons
Sea salt to taste, according to saltiness of stock (start with ½ teaspoon)
3 cups chicken stock or bone broth, preferably homemade (or mushroom stock for a vegan option)
4 cups water (or use all broth)
pinch of crushed red pepper, if desired (or see ideas for optional add-ins)
2-3 ounces shiitake mushrooms, stems removed and caps wiped clean and sliced (you can also use frozen mushrooms)
Ideas for optional add-ins:
Sliced red chiles
Chili oil
Sliced scallions (green and white parts)
Chopped fresh cilantro leaves
Shredded, poached chicken or frozen green peas
Instructions
Place the rice, garlic, ginger, salt, broth and water in a large saucepan and bring to a boil over high heat. Reduce heat and simmer uncovered for 10 minutes.
Add crushed red pepper (if using) and mushrooms. Raise heat to bring up to a boil, lower to a simmer and cook for 10 minutes until rice is super soft. Taste for seasoning. Add optional add-ins at this point and warm through. Serve hot.
Notes
*For the Instant Pot version, place all ingredients in the pot and cook on Manual High Pressure for 6 minutes. After the cooking time is up, use the manual release or natural release. **If you don’t care to eat the ginger, slice it into rounds and remove from the soup before serving.
Recipe by Pamela Salzman at https://pamelasalzman.com/immune-boosting-soup-recipe-instant-pot-version/