Cozy Red Rice Soup with Mushrooms

Cozy Red Rice Vegetable Soup

Comforting red rice soup loaded with veggies and flavored with sautéed green onions and black pepper. A flavorful, satisfying and easy to make rice porridge that is perfect for the cold weather!

  • Author: Full of Plants


  • 1 tbsp (15ml) oil
  • 1 carrot
  • 10 mushrooms
  • 1/2 cup green peas
  • 1/4 cup chopped green onions
  • 1 tsp (5ml) soy sauce
  • 3/4 tsp sea salt (or more to taste)
  • 1/4 tsp ground black pepper
  • 2 tsp sugar
  • 1 cup (190g) dry red rice
  • 6 and 1/2 cups (1,5l) water


  1. Wash and peel the carrot. Dice the carrot and mushrooms very finely.
  2. Heat the oil in a large skillet over medium heat. Once hot, add the diced carrot, mushrooms, green peas, and chopped green onions. Cook for about 8 minutes, or until carrots are cooked. Add the soy sauce and cook for one more minute. Remove from heat and set aside.
  3. In a large pot, combine the red rice with the water and salt. Bring to a boil, then reduce heat and let simmer covered for 35-35 minutes, or until the rice is very soft, almost mushy. Season with ground black pepper and sugar. Add the stir-fry vegetables and cook for another 5 minutes.
  4. Serve warm with a sprinkle of ground black pepper and toasted sesame seeds.
  5. This soup will keep for up to two days in the refrigerator. You may add to add more water if reheating to get a soup consistency again.