Make the broth: Heat a medium saucepan over medium heat. Once warm, add the oil. Add the garlic and ginger. Cook for 30 seconds, stirring constantly. Add the remaining broth ingredients. Bring the mixture to a boil, reduce the heat, and simmer for 10 minutes to develop the flavor.
Meanwhile, prepare the garnishes. To serve, divide the rice evenly among 6 serving bowls. Top each serving evenly with the broth. Garnish as desired.
Recipe barely adapted from The Minimalist Kitchen by Melissa Coleman.
Make it vegan: Omit the butter for the rice, or replace it with coconut oil, added to taste. Use maple syrup instead of honey to sweeten the broth.
Make it gluten free: Use gluten-free tamari instead of regular soy sauce.
Change it up: Melissa says you can add edamame or peas to this recipe.
▸ Nutrition Information
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