Categories: April

Ingredients

• 4 spring onions
• 75g watercress, mustard leaf, rocket or mizuna
• 2 tbsp vegetable oil
• 2.5cm piece root ginger, finely grated
• 2 garlic cloves, finely chopped
• 200g risotto rice
• 100ml rice wine or sherry
• 2 tbsp soy sauce
• 1 tsp rice wine vinegar (any wine vinegar or balsamic vinegar will do)
• 1 litre fresh vegetable stock, hot
• 2 free-range eggs
• pinch of dried chilli flakes, optional

Directions

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

2. Heat the oil gently in a saucepan. When hot, add the onion whites, ginger and garlic and stir-fry for 2-3 minutes. Add the rice, stir, then add the wine or sherry and bubble for a minute or so. Add the soy, vinegar and stock and simmer, stirring occasionally, for at least 30 minutes.

3. The rice should be almost falling apart to make a thick soup-like dish. Keep it thick or add more stock, seasoning as needed.

4. Poach the eggs, then place 1 in each soup with a pinch of dried chilli. Before serving, stir in the leaves so that they wilt…just.

Email to a friend | Print this recipe | Back