Zen Soup Recipe

Rinse and Combine

Rinse 1 cup organic brown rice under cold water until water runs clear. In a medium saucepan combine rinsed rice, 1 cup finely diced carrot, 2.25 cups water, and 0.25 tsp sea salt.

Cook Rice

Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer gently for 40–45 minutes until rice is tender and water is absorbed. Remove from heat and let sit, covered, 10 minutes. Fluff with a fork and keep warm.

Prepare Aromatics

Peel and grate 1 tbs fresh ginger (or thinly slice). Mince 3 garlic cloves. Trim and bruise 1 stalk lemongrass (smash with the back of a knife and cut into 2–3 pieces).

Sauté Aromatics

In a large pot, heat 1 tbs vegetable oil over medium heat. Add grated ginger and minced garlic and cook, stirring, 1 minute until fragrant. Add sliced mushrooms and sauté 3–4 minutes until they begin to soften.

Build the Soup

Add 4 cups coconut milk and 2 cups low-sodium vegetable broth to the pot. Add the bruised lemongrass stalk. Bring mixture to a gentle simmer over medium heat, stirring occasionally.

Season

Stir in 1 tbs soy sauce (or tamari), 1 tsp brown or coconut sugar, 1 tsp sea salt, and 1 tsp freshly ground black pepper. Reduce heat to low and simmer uncovered 8–10 minutes to allow flavors to meld. Taste and adjust seasoning (more salt, soy sauce, or lime) as needed.

Add Beans and Greens

Stir in 2 cups drained mixed beans into the simmering soup and cook 3–4 minutes to heat the beans through. Add 2 cups chopped baby spinach or bok choy and cook 1–2 minutes until wilted.

Finish with Rice

Spoon in the cooked brown rice and carrot mixture into the soup pot (or place rice into bowls and ladle soup over it; see plating). Stir gently to combine and heat together 1–2 minutes.

Final Flavor Adjustments

Remove and discard the lemongrass pieces. Stir in 2 tbs fresh lime juice and 0.5 tsp toasted sesame oil. Add 0.5 tsp red chili flakes (or fresh sliced chili) to taste. Adjust salt and lime if needed.

Serve

Ladle soup with mixed beans and rice into bowls (or serve rice first and pour soup over). Garnish each bowl with 3 tbsp sliced scallions and 0.25 cup chopped fresh cilantro. Serve with lime wedges on the side for extra acidity.