Preparation: 5 mins, Cooking time: 15 mins

Ingredients (serves 1):

• 1 bowl cooked plain white
• 10 kelps in knot
• 5 seedless red dates (optional)
• 1 slice ginger
• 500 ml water or vegetable stock
• salt and pepper to taste
• granulated mushroom bouillon (optional), to taste
• few drops sesame/shallot oil (optional)
• small handful freshly chopped coriander leaves or spring onion, for garnish
• 1-1½ tablespoons vegetarian meat floss
• some nori shreds
• small handful freshly chopped spring onion (optional)

Directions:

1. Place kelps, ginger, red dates and water in a pot. Bring to a boil and simmer for 10 minutes. Remove the kelps, red dates and ginger. Season to taste with salt, pepper, granulated mushroom bouillon and sesame/shallot oil.
2. Place a bowl of rice on a serving plate, top with vegetarian meat floss and nori shreds. Garnish with coriander leaves or spring onion.
3. Ladle the soup on the bottom of the rice and serve immediately.

Source: The Modern Vegetarian

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