Rice Soup II

Ingredients

8 green onions, chopped

1 bunch watercress or mustard leaf (or your favourite leaves)

4 tablespoons vegetable oil

2 inches root ginger, grated

4 garlic cloves, peeled and minced

3 ½ cups risotto rice

1 cup rice wine or sherry

4 tablespoons soy sauce

2 teaspoons rice wine vinegar or balsamic vinegar

8 cups vegetable stock or chicken stock (see our recipes for stock)

4 eggs

Pinch of dried chilli (optional)

1. Finely slice the green onions, separating the green parts from the white. Combine the green bits with the salad leaves in a bowl and set aside.

2. Heat the oil in a Dutch oven. When hot, add the onion whites, ginger and garlic and sauté for 2-3 minutes. Add the rice, stir, then add the wine or sherry and boil for a minute. Add the soy, vinegar and stock and simmer, stirring from time to time, for at least 30 minutes. Keep it thick or add more stock, seasoning as you go.

3. Poach the eggs, then place 1 in each soup bowl with a pinch of dried chilli. 

Note:  A popular soup in Hong Kong, it can be served for breakfast and lunch or even supper. 

Serves 8