Rice Soup with Tomato and Cheese
Warm up with tangy savory tomatoes
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Cut the tomato into 1 cm (0.4 in.) cubes and thinly slice up the onion.
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Add the onions (1) and dashi to a pot and bring to a boil. Cover with a lid and simmer for 2 minutes.
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Add in order (A), then the rice, and simmer for a further 1 to 2 minutes. Drop in the tomatoes (1), then sprinkle on the cheese and cover with a lid. Simmer for 2 more minutes or until the cheese has melted. Serve into bowls and sprinkle on a dash of black pepper, if desired.
Cooking Basics
[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.
[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.
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