Japanese savoury rice soup with mushrooms
Quick, low-waste rice soup—ideal for a more sustainable kitchen and using up leftover cooked rice. Kikkoman Ramen Soup Base adds refined umami, finished with mushrooms, vegetables, plus Kikkoman Lemon Ponzu and a hint of nutty sesame oil.
Nutritional facts (per portion):
1,078 kJ / 257 kcalPreparation
Step 1
500 ml water – 2 tbsp Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour – 1 celery stalk – 100 g carrot
Bring the water and the Kikkoman Ramen Soup Base to the boil. Dice the celery and carrot, add them and cook for about 4 minutes, until the vegetables are tender. Skim off any foam as it forms.
Step 2
80 g shiitake mushrooms (or button mushrooms) – 200 g cooked rice from the day before (or cold rice/leftovers) – 1 spring onion – ¼ sheet of nori
Cut the mushrooms into bite-sized pieces, add them along with the cooked rice and heat through for about 2 minutes. Slice the spring onion into thin rings and cut the nori into strips.
Step 3
Freshly ground pepper to taste – 2 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 2 tbsp Kikkoman Toasted Sesame Oil – 1 tbsp toasted sesame seeds
Season the soup with the pepper, the Kikkoman Lemon Ponzu and 1 tsp Kikkoman Sesame Oil. Ladle into bowls, garnish with the spring onion, nori, sesame seeds and a little pepper, drizzle with the remaining sesame oil and serve.
Tip:
To make the soup more substantial, add cooked chicken or a white fish fillet. You can also whisk an egg, pour it into the hot soup and let it set. Use up whatever veg you have—this soup is ideal for leftovers.
You can substitute the Kikkoman Lemon Ponzu with a mixture of ½ tbsp Kikkoman Naturally Brewed Soy Sauce, ½ tbsp lemon juice and ¼ tsp sugar.
Recipe-ID: 1717
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500 ml water – 2 tbsp Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour – 1 celery stalk – 100 g carrot
Bring the water and the Kikkoman Ramen Soup Base to the boil. Dice the celery and carrot, add them and cook for about 4 minutes, until the vegetables are tender. Skim off any foam as it forms.
80 g shiitake mushrooms (or button mushrooms) – 200 g cooked rice from the day before (or cold rice/leftovers) – 1 spring onion – ¼ sheet of nori
Cut the mushrooms into bite-sized pieces, add them along with the cooked rice and heat through for about 2 minutes. Slice the spring onion into thin rings and cut the nori into strips.
Freshly ground pepper to taste – 2 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 2 tbsp Kikkoman Toasted Sesame Oil – 1 tbsp toasted sesame seeds
Season the soup with the pepper, the Kikkoman Lemon Ponzu and 1 tsp Kikkoman Sesame Oil. Ladle into bowls, garnish with the spring onion, nori, sesame seeds and a little pepper, drizzle with the remaining sesame oil and serve.
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