Black Rice Miso Soup
Ingredients
- ¾ cup Agriko black rice
- 6 cups vegetable or dashi broth
- 3 tablespoons miso paste (white or red)
- 1 strip (6 inches) kombu (dried kelp)
- 1 cup silken tofu, cubed
- 2 stalks green onions, thinly sliced
- ½ teaspoon sesame oil
- 1 tablespoon mirin or agave syrup
Instructions
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Rinse Agriko black rice under cold running water for 2-3 minutes until the water runs clear, removing excess starch.
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In a large pot, bring 6 cups of broth to a gentle simmer. Add the kombu strip and let it infuse for 5 minutes, then remove.
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Add the rinsed black rice to the broth and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes until rice is tender and liquid is mostly absorbed.
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In a small bowl, dissolve miso paste in 3 tablespoons of warm broth to create a smooth paste, then gently stir into the pot. Do not boil after adding miso to preserve probiotic benefits.
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Gently fold in the cubed tofu and mirin. Simmer for 2-3 minutes until tofu is heated through.
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Ladle soup into bowls, drizzle with sesame oil, and garnish with sliced green onions. Serve immediately while hot.
To prevent the miso from breaking down and losing its beneficial enzymes, always dissolve it in a small amount of warm broth first and stir it in gently at the end of cooking rather than boiling it directly in the pot.
Nutrition Highlights
- High in anthocyanins and antioxidants from black rice
- Rich in plant-based protein from tofu and miso
- Good source of dietary fiber and essential minerals
- Probiotics from fermented miso support gut health
More Agriko Black Rice Recipes
Made with
Agriko Black Rice
Organically grown in Dumingag, Zamboanga del Sur — from our family farm to your table.
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