Rice Soup with Bone Broth & Green Vegetables

🍲 Rice Soup with Bone Broth & Green Vegetables

🎯 Difficulty: Easy

⏱️ Time: 30–40 minutes

🍽️ Servings: 2

🔥 Estimated Calories: ~250–300 kcal per serving

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🧂 Ingredients

• Cooked rice: 1 cup (~200 kcal)
• Bone broth (chicken or pork): 2 cups (~40 kcal)
• Green vegetables (spinach, bok choy, kale, or choy sum): 1 cup (~20 kcal)
• Garlic (minced): 1 clove
• Ginger (sliced or minced): 3–4 slices
• Salt or fish sauce: to taste
• (Optional) A few drops of sesame oil or pepper for flavor

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👨‍🍳 Step-by-step Instructions

Step 1: Prepare Bone Broth

• If using homemade broth: simmer bones with onion, ginger, and garlic for several hours.
• Or use store-bought low-sodium bone broth for convenience.

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Step 2: Cook the Soup Base

• In a pot, heat bone broth and add garlic and ginger.
• Let it simmer for 5–10 minutes to infuse flavor.

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Step 3: Add Rice

• Add cooked rice to the broth.
• Simmer for another 5–10 minutes, stirring occasionally until it softens into a porridge-like texture.

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Step 4: Add Green Vegetables

• Add leafy greens and cook for 2–3 minutes until wilted but still vibrant.

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Step 5: Season & Serve

• Season with salt or fish sauce to taste.
• Drizzle a few drops of sesame oil or sprinkle pepper on top (optional).
• Serve hot.

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💡 Tips

• You can blend or mash it slightly for babies or people with difficulty chewing.
• Add shredded chicken or tofu for extra protein.
• Use a mix of green veggies for better variety and nutrients.