Immune-Boosting Soup + Instant Pot version*
Servings: 6
Ingredients
- 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.
**If you don’t care to eat the ginger, slice it into rounds and remove from the soup before serving.