Miso Vegetable and Rice Soup

Ingredients: 

• 1 cup uncooked Riceland jasmine rice 
• 1 tbsp sesame oil 
• 1 small onion, diced 
• 2 carrots, sliced thin 
• 1 zucchini, chopped 
• 1 cup mushrooms, sliced 
• 6 cups vegetable broth 
• 3 tbsp white miso paste 
• 2 tbsp soy sauce 
• 1 (14 oz) block firm tofu, cubed 
• 2 green onions, thinly sliced 
• Sesame seeds, for garnish 

Instructions: 

1. Cook rice according to package directions, set aside. 
2. In a large pot, heat sesame oil over medium heat. Sauté onion, carrots, zucchini, and mushrooms until softened (5–7 min). 
3. Add broth and bring to a simmer. Stir in miso paste and soy sauce until dissolved. 
4. Gently add tofu and simmer 5 minutes. 
5. Stir in rice just before serving. 
6. Garnish with green onions and sesame seeds. 

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