YOUR SOLIN GENERATED RECIPE
Ginger-Garlic Rice Bowl with Soft Eggs and Wilted Spinach Soup
A comforting, dual-component dish featuring fragrant ginger-garlic infused brown rice topped with soft eggs, accompanied by a light, wilted spinach soup enriched with silky tofu. A balanced blend of textures and flavors makes this meal both nourishing and satisfying.
INGREDIENTS
1/2 cup cooked Brown Rice (approx. 100g)
3 Large Eggs, soft-boiled
2 cups fresh Spinach
100g Extra Firm Tofu
1 cup Vegetable Broth
1 tsp minced Fresh Ginger
1 clove minced Garlic
1 tsp Olive Oil
PREPARATION
Begin by cooking the brown rice according to package instructions if not already prepared.
Prepare the soft eggs by bringing water to a boil in a small pot, then gently place the eggs inside and cook for about 6 minutes. Transfer them to an ice bath, peel, and set aside.
In a small pan, heat the olive oil over medium heat. Add the minced ginger and garlic, sautéing until fragrant, about 1 minute.
Combine the sautéed ginger-garlic with the cooked brown rice, stirring to infuse the flavors. Adjust seasoning with a pinch of salt if desired.
For the wilted spinach soup, bring the vegetable broth to a simmer in a small saucepan. Add the tofu, cut into small cubes, and simmer for 2 minutes.
Add the spinach to the broth and tofu, allowing it to wilt for 1-2 minutes. Do not overcook to preserve the vibrant color and nutrients.
To serve, layer the ginger-garlic rice in a bowl, top with the soft eggs (either halved or whole), and enjoy alongside a cup of the spinach, tofu soup.
Finish with an optional drizzle of a little extra olive oil or a squeeze of lemon for brightness.