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Sopa de miso de Wild Rice (arroz salvaje)

This simple bowl of soup is a timeless classic. The wild rice and mushrooms make this a very earthy soup, with very subtle miso and onion flavors.

Time
1hr
Ingredients
6
Servings
6
Products

Servings

4

Ingredients

6

Cook Time

35 minutes

Product used:

Long-Grain White

Difficulty

Ingredients

1 cup Riceland Extra Long Grain White Rice OR 1 cup Riceland Garden Blend Long Grain & Wild Rice + Seasoning Packet

2 Tbsp. Olive Oil

8 oz. mushroom

2 small water chestnuts

3 cups miso broth

1 (14 oz.) soft tofu, cubed

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Preparation

  1. Bring 2 1/4 cups of water and butter to a boil.
  2. Add the entire contents of the rice and the seasoning packet. Cover well and turn the heat down to low.
  3. Cook over low heat for 20 to 25 minutes.
  4. Sauté the mushrooms and water chestnuts in olive oil for approximately 3 to 5 minutes.
  5. Heat the miso broth. Add tofu to the broth.
  6. Scoop the rice mixture into bowls. Add the mushrooms and water chestnuts. Pour the miso broth and tofu over the rice bowls. Serve hot.