Photo: Rice and Vegetable Soymilk Soup

Fill up with this creamy rice soup.

Cooking time
40 minutes +
  • Nutrition facts are for one serving.
  • Time to soak the rice is not included in the cooking time.

Ingredients(Servings: 4)

300 g (10.6 oz.)

5 cm (2 in.)

1/4 block

50 g (1.8 oz.)

as desired


1 Tbsp

350 ml (11.8 fl. oz.)


400 ml (13.5 fl. oz.)

1 Tbsp

a dash


  1. Rinse the uncooked rice and set aside in a colander for 30 minutes.
  2. Scrape the skin off of the burdock root, shave off into thin pieces and then place in water. Peel the carrot and julienne into 2 cm (0.8 in.) long pieces.
  3. Parboil the yam cake in hot water to remove bitterness, then julienne into 2 cm (0.8 in.) long strips.
  4. Place (1) and (A) into a rice cooker and then pour in the indicated amount of water for 300 g (10.6 oz.) of uncooked rice. Add in (2), (3) and the ground chicken, cook the rice as usual and then scoop into bowls.
  5. Mix (B) together in a pot, warm, pour onto (4) and then garnish with the grated ginger.