Monday, January 17, 2011

Vegetable Mochi Soup

Want a simple, yet healthy meal?  Yesterday, I put together some fresh vegetables and added pieces of plain mochi to make an incredibly healthy, yet quick and easy soup.

Vegetable Mochi Soup

4 cups chicken broth (or vegetable broth)
1 bunch broccoli
1 zucchini
1/2 cup sliced carrot
Pinch of Rosemary
3 Tbsp of fresh herbs, such as parsley, cilantro, and basil. The more herbs, the better!
2 or 3 slivers of ginger (to your taste)
3-4 mochi (see note below)
1 Tbsp green onions (garnish)

1.  Boil chicken broth
2. Add sliced ginger, sliced carrots, rosemary, and mochi.  Boil only 3-4 minutes until soft.
3. Toss in broccoli, zucchini, and fresh herbs and cook for only 1-2 minutes in broth.
4.  The mochi should be soft, while the vegetables bright green and still slightly crisp to avoid depleting nutrients. 

Note:  For those of you confused about where to get plain, instant mochi, try any local Asian grocery store or places such as Don Quijote, Marukai, or Pacific Market to name a few for those of you in Hawaii.  I like the round, instant mochi because it is easy to cook and to eat, while I also prefer a certain brand.  However, you may have other preferences, so take a look and choose the one that fits you best.

Any questions? I hope you enjoy this simple, healthy recipe.

1 comment:

  1. I love mochi but I have never tried the savory mochi soup. Based on your recipe, it almost sounds like the savory new year cake soup.


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