Manipuri Kangshoi Vegetable Broth with Rice

Ingredients

• 1 small potato, thinly sliced
• 1 carrot, thinly sliced
• 120 g green beans, trimmed
• 100 g napa cabbage, sliced
• 1 small tomato, wedged
• 2 garlic cloves, sliced
• 1 tsp grated ginger
• 600 ml vegetable stock
• 1 tsp tamari or gluten-free soy sauce
• 1/4 tsp white pepper
• 2 tbsp chopped cilantro
• 2 cups cooked jasmine rice

Steps

1. Prepare all vegetables in thin, even pieces so they cook quickly and remain distinct in the broth.
2. Bring the stock, garlic, ginger, tamari, and white pepper to a gentle simmer in a medium pot.
3. Add potato and carrot and cook for 6 minutes until they begin to soften.
4. Add green beans, cabbage, and tomato and simmer for 5 to 6 minutes until crisp-tender.
5. Taste the broth and adjust salt, adding a splash of hot water if a lighter broth is preferred.
6. Divide rice between bowls, ladle over the vegetable broth, and finish with generous cilantro.

Allergen note: Contains soy if using tamari. Check stock labels for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.