Brothy Rice with Ginger and Garlic

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1 thumb ginger (fresh, large, slices into chunks)

3 cloves garlic (smashed)

1 red onion (small, cut into chunks)

6 cups vegetable broth

1 tbsp soy sauce (use tamari if gluten-free)

1 tbsp rice vinegar

1 tbsp toasted sesame oil (optional)

4 baby bok choy (halved of quartered)

12 vegetable dumplings (pan fried or steamed separately)

4 cups cooked rice (jasmin or sushi rice is best)

green onion tops (sliced)

2 tbsp toasted sesame seeds

chili crisp or chili oil (optional)

Directions

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.

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.

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.

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.

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

Nutrition

• Calories: 459.1 kcal
• Total Fat: 10.3 g
• Saturated Fat: 1.7 g
• Unsaturated Fat: 4.8 g
• Sodium: 607 mg
• Total Carbohydrate: 79.9 g
• Dietary Fiber: 5.9 g
• Total Sugars: 6.7 g
• Protein: 12.3 g