Breakfast : Rice Soup

Due to social events, I had to go eat out 3 times in two days, so I did not feel 100% and decided to make a rice soup breakfast. I love this soup , as it is easy to make, I can get rid of a lot of left overs and afterwards there are not many pots to wash.

It is also very adaptable to the local markets as you can put almost any kind of vegetable in it.

I take  one leek, half an onion, cut both fine and put then in a pot with some sesame oil to fry a few minutes.

Meanwhile cut half a daikon, 1 carrot ,1 teaspoon of grated ginger, some seaweed (wakame or nori will do) and some shitake mushroom ( the dried version, soaked for an hour), if you have some azuki beans and celery left over you can add that too.

You add water and all vegetables in the pot and put on maximum heath.

You add 1 1/2 cup of cooked brown rice and let cook till the pieces of carrot are tender.

This is a very healthy breakfast , and you can make it the evening before if you want, you can even make it for a whole week.

I always finish it with a few leaves of coriander on top as decoration.