Brothy Rice with Ginger and Garlic

Brothy Rice with Ginger and Garlic

4 servings
A warm and cozy broth bowl with rice, dumplings, and fried bok choy. Guaranteed comfort food!

Ingredients

  • thumb ginger

    fresh, large, slices into chunks

    1
  • garlic

    smashed

    3 clove
  • red onion

    small, cut into chunks

    1
  • vegetable broth
    6 c
  • soy sauce

    use tamari if gluten-free

    1 tbsp
  • rice vinegar
    1 tbsp
  • sesame oil
    1 tbsp
  • baby bok choy

    halved of quartered

    4
  • vegetable dumplings

    pan fried or steamed separately

    12
  • cooked rice

    jasmin or sushi rice is best

    4 c
  • green onion tops

    sliced

  • sesame seeds
    2 tbsp
  • chili crisp or chili oil

Directions

  1. 1

    In a large pot over medium heat, add the  sliced ginger, smashed garlic, and red onion. Pour in the vegetable broth, soy sauce, and rice vinegar. Bring to a gentle simmer, cover, and cook for 10–12 minutes to infuse the flavor.

  2. 2

    While the broth simmers, heat a pan over medium and add a teaspoon of oil. Pan fry the dumplings and bok choy until slightly browned, 3 to 5 minutes.

  3. 3

    Strain the broth through a fine mesh sieve or cheesecloth into a clean pot or bowl, or alternatively just scoop out the broth as needed to serve. Season with toasted sesame oil, as desired.

  4. 4

    To serve, place about 1 cup of warm cooked rice in each bowl. Arrange the bok choy and dumplings neatly on top. Pour the hot broth over the rice and enjoy.

  5. 5

    Finish with sliced green onion tops, toasted sesame seeds, and chili crisp if desired.

Brothy Rice with Ginger and Garlic

Brothy Rice with Ginger and Garlic

25 min4 servings459 cal

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