1 onion, diced
1 head garlic, minced
1-2 tablespoons ginger, minced
3 cubes low sodium vegetable bouillon
6 cups water
1 cup rice
1 tbsp soy sauce
Sautée onion, garlic and ginger in a large soup pot. You can also leave the garlic and ginger in big chunks and just fish them out of the soup before you serve it. Add vegetable broth. Season with soy sauce. Bring to a boil, then stir in 1 cup rice. Cover, then lower the heat. Cook over low, stirring often, until the rice is soft and swollen, about 30 minutes.
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