Creamy Miso Fried Rice Soup
Serves
2
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Ingredients
1 tablespoon neutral oil (such as avocado oil or olive oil)
2 garlic cloves, minced
½ small shallot, finely diced
1 cup sliced mushrooms
1 small zucchini, chopped
2 cups cooked rice
¾ packet Kikkoman® Fried Rice Seasoning Mix
2 cups vegetable broth
1 tablespoon white miso paste
¾ cup heavy cream or unsweetened coconut milk (as a dairy-free alternative)
Salt and black pepper, to taste
3 green onions, thinly sliced
For Garnish
Green tops of scallions, thinly sliced
2 bacon strips, diced
1 egg, scrambled
Directions
- Sauté Aromatics: Add oil, garlic, and shallot to a pan and sauté for 1–2 minutes. Add mushrooms and zucchini; cook 4–5 minutes until tender.
- Prepare the Fried Rice Base: In a medium pot over medium heat, add neutral oil and 2 cups of cooked rice. Sprinkle in ¾ packet of fried rice seasoning mix and stir to evenly coat. Set aside.
- Make the Broth: Pour vegetable broth into the pot and bring to a gentle simmer. Whisk in white miso paste until smooth and fully dissolved.
- Add Creaminess: Stir in heavy cream. For a dairy-free option, substitute unsweetened coconut milk. Season with salt and black pepper to taste.
- Combine and Serve: Add the miso broth directly into the prepared fried rice mixture. Stir to combine and simmer for 1 to 2 minutes to allow flavors to marry. Spoon into bowls, top with remaining sliced scallions, bacon and egg. Serve warm.
Recipe created in partnership with Grisel Fleites at @TheFleitesLife.
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