Super delicious recipes for vegetarian hotpot and soup

Thanks to a few days staying in Naunau Garden, The dream garden, I discovered the secret to cook super easy vegetarian hotpot and soup which is extremely convenient. If you are a vegetarian, you can refer to this way: making broth from roasted brown rice.

One evening, I was cooking a soup, just reducing the heat, waiting for the vegetables to soften, so I had free time. Sitting in the cold air of Da Lat, I decided to make a teapot with roasted brown rice with lemongrass which the girls in Naunau just roasted and put into the jars on the table this early morning. Somehow, I suddenly thought, how about adding this roasted rice water to the soup?! I tried it little by little and found that the broth was both sweet and rich but tender. I used to drink a lot of roasted rice tea and I used to eat Japanese Ochazuke green tea rice, but I have never tried using brown rice tea to make soup. It was unexpectedly great! In the morning, I had to ask a girl in Naunau the recipe they made brown rice tea, and then came back to Saigon to make a bottle right away, saving for whenever I like to drink tea or cook soup.

It’s easy to prepare BROWN RICE TEA. With the proportion of 1 bowl of rice: 1 lemongrass. If you want to do a lot to save up, then multiply the quantity yourself, because the roasted brown rice put in a covered jar can be kept as long as salty teas and herbal teas. You put the brown rice in the pan, stir well to avoid burning, roast the rice for about half an hour until fragrant, and then add chopped lemongrass. Stir lemongrass until it is dry, turn off the heat, let cool, and store in a tightly covered jar.

And here is the recipe and how to cook a pot of VEGETABLE BROWN RICE SOUP for 4-5 people. If you make VEGETARIAN HOTPOT, just cook more depending on the number of people you are cooking for.

Ingredients
• 1 bowl of brown rice
• 1 lemongrass
• 500 – 600ml of water
• 2 corns
• 100gr of peas
• 200gr mushrooms (optional)
• 3 onions
• salt
• pepper
• curly parsley

Instructions
1. Cut corns into 4 pieces.
2. Dice 1 onion. Keep the remaining 2 onions whole. Grill or pan-fry 2 onions so that the outside is scorched and fragrant.
3. Put corn and 2 onions in a pot. Fill water into the pot so that the water covers the vegetables.
4. Put brown rice in a small cloth bag (the type used to filter spices to cook broth) and drop in the pot of water.
5. Bring to a boil, then reduce heat to low, simmer for 20 to 30 minutes. Then add the peas, boil until the peas are done. Add diced onion and mushrooms.
6. Season with salt to taste.
7. Put into a bowl, sprinkle with pepper and add parsley on top to garnish.