Grilled Rice Ball in Soup (焼きおにぎりスープごはん)

A perfect quick lunch menu.  You can enjoy it the soup itself but I strongly recommend it with grilled onigiri and an Onsen Tamago.

Ingredients

(for 2 servings)

  • 240 g  Japanese mustard spinach (otherwise spinach)
  • 40 g  carrot
  • 150 g  mushrooms
  • 1/2 tsp  dashi powder
  • 2 cups  water
  • Sesame oil for seasoning
  • Salt for seasoning
  • Black pepper for seasoning
  • 1 grilled onigiri (See this page for the recipe.)
  • 1 Onsen Tamago (See this page for the recipe.)

Instructions

  1. Prepare the vegetable soup. Slice the mushrooms. Cut the mustard spinach into bite-size length. Cut the carrot into rectangular slices.
  2. Prepare a saucepan and heat the water until it comes to a boil.
  3. Add the dashi powder, mustard spinach stalks, mushrooms and the carrot. Heat it over medium-high heat.
  4. Add the mustard spinach leaves until they are cooked.
  5. Season with the sesame oil and the black pepper.
  6. Serve the soup in a bowl. Place the grilled onigiri and an Onsen Tamago.

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