Yesterday, I was wondering what to make with the mushrooms and the leek in my fridge. I figured, that I could add those ingredients to a Saoto soup, which traditionally contains rice, sprouts, chicken tempura and an egg. (Check out the link below the recipe for how traditional Saoto soups are made).
Since, I do not really eat meat and I did not have eggs in the house, I made a new version of my Saoto soup with leek, mushrooms, parsley, onions, rice and sprouts. YUM-MY ! See the picture of it below:
To make this soup you need:
- 300 grams of leek
- 200 grams of mushrooms / champignons
- 1 onion
- 3 garlic cloves
- 1 hand full of parsley
- 500 milliliters of water
- 400 grams of sprouts
- 200 grams of rice
- 2 table spoons of soy sauce
- A bit of pepper, salt, sweet pepper spice and vegetable spices
First of all, cut the onion and the garlic cloves into small pieces. Heat up oil in a big pot and start frying the garlic and the onion pieces in the pan. Next, cut the mushrooms and the leek into medium sized slices and add them to the fried garlic and onion pieces in the pot. Let the vegetables fry in there for 5-10 minutes. After 10 minutes add the water and the spices and let the soup cook for 10 minutes.
Then, start cooking the rice in a pot or rice cooker. Cut the parsley into medium pieces and put it aside.
After the soup has cooked for 10 minutes it is done. Add the parsley and stir it into the soup gently. Serve the soup in a bowl and finally add the sprouts on top of the soup.
Enjoy this meal and CARPE DELI.