Brothy Rice with Ginger and Garlic
Sometimes all you need is a warm, comforting bowl that feels like a hug. This brothy rice with ginger and garlic is exactly that: aromatic, soothing, and perfect for cozy nights in. Top it with tender bok choy and crispy dumplings for a restaurant-level dish at a fraction of a price.
If you’re always in search of inspiration for nourishing and budget-friendly vegan meals, join our Plant Cooking Club on Substack! It’s a supportive and resourceful community where you can share cookign hacks, enjoy a meal plan every week, and get exclusive updates from my kitchen.
Why You’ll Love This Recipe
- This brothy rice with ginger and garlic is simple yet impressive. It calls for minimal ingredients and simple equipment to extract maximum flavor.
- The aromatic broth warms you from the inside out, while the rice and the toppings fill you up. It’s the ultimate comfort meal!
- If you love East Asian flavors, you’ll enjoy this Asian-inspired brothy rice with ginger and garlic.
- The quick broth simmers in under 15 minutes, making this a great option for a “lazy” weeknight dinner.
- The broth recipe is so simple and versatile! Along with this brothy rice with ginger and garlic, you can use it for tahini ramen jars, one pot Thai red curry noodles, or virtually any soup base that lends itself to these flavors.
Key Ingredients
- Ginger and garlic are the dynamic duo that forms the aromatic backbone of the broth.
- Vegetable broth is light yet flavorful, a perfect base for soaking the rice.
- Bok choy adds a tender, leafy green texture and mild flavor.
- Vegetable dumplings get crispy on the outside, soft inside. What an amazing topping to add texture and sustinence.
- Rice is the main source of carbs (a must!).
Hack It!
- If you like noodles, use soba, udon, or ramen instead of rice for a slurpy twist.
- If you’re looking for higher protein content, why not add tofu, tempeh, or edamame?
- Use frozen or homemade dumplings; they can be steamed instead of pan-fried. You can even use my rice paper zero waste dumplings or cabbage wrap dumplings!
- Adjust seasonings like soy sauce, rice vinegar, or chili crisp to your taste.
- Cook rice in advance to save some time when putting this meal together.
- If you have some leftover veggies in your fridge or freezer, get scrappy! Throw them in the pan with bok choy to lightly saute or use as a topping raw (e.g. carrot, bell peppers, bean sprouts).
How to Make Brothy Rice with Ginger and Garlic
Step 1: In a large pot over medium heat, add the sliced ginger, smashed garlic, and red onion. Pour in the vegetable broth, soy sauce, and rice vinegar, then bring to a gentle simmer, cover, and cook for 10-12 minutes to infuse the flavor.
Step 2: While the broth simmers, heat a pan over medium and add a teaspoon of oil. Pan fry the dumplings until golden.
Step 3: You can use the same pan to lightly fry bok choy for 3-5 minutes.
Step 4: Strain the broth through a fine mesh sieve or cheesecloth into a clean pot or bowl (or just scoop out the broth to serve). Season with toasted sesame oil, as desired.
Step 5: To serve, place about 1 cup of warm cooked rice in each bowl. Arrange the bok choy and dumplings neatly on top.
Step 6: Pour the hot broth over the rice and enjoy. Finish with sliced green onion tops, toasted sesame seeds, and chili crisp if desired.
Frequently Asked Questions
You can make broth, rice, and even dumplings (if using homemade) ahead of time.
All work! Adjust cooking time accordingly. Pan-fried dumplings will be crispier.
Use tamari soy sauce and gluten-free dumplings (e.g. rice paper dumplings).
More Plant-Based Asian Recipes
- Coconut Lime Tofu
- Thai Noodle Salad
- One Pot Thai Red Curry Noodles
- Peanut Butter Ramen
- Fiery Gochujang Noodles
If you crave more dishes like this brothy rice with ginger and garlic, you should also check out PlantYou Scrappy Cooking! This cookbook is not only filled with simple plant-based recipes, it also contains so many ways to reduce food waste and save money at the same time!
The Recipe: Brothy Rice with Ginger and Garlic
Ingredients
For the broth
- 1 thumb ginger, fresh, large, slices into chunks
- 3 cloves garlic, smashed
- 1 red onion, small, cut into chunks
- 6 cups vegetable broth
- 1 tbsp soy sauce, use tamari if gluten-free
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil, optional
Toppings
- 4 baby bok choy, halved of quartered
- 12 vegetable dumplings, pan fried or steamed separately
- 4 cups cooked rice, jasmin or sushi rice is best
- green onion tops, sliced
- 2 tbsp toasted sesame seeds
- chili crisp or chili oil, optional
Equipment
- Rice cooker or pot
- large pot for the both
Instructions
- In a large pot over medium heat, add the sliced ginger, smashed garlic, and red onion. Pour in the vegetable broth, soy sauce, and rice vinegar. Bring to a gentle simmer, cover, and cook for 10–12 minutes to infuse the flavor.
- While the broth simmers, heat a pan over medium and add a teaspoon of oil. Pan fry the dumplings and bok choy until slightly browned, 3 to 5 minutes.
- Strain the broth through a fine mesh sieve or cheesecloth into a clean pot or bowl, or alternatively just scoop out the broth as needed to serve. Season with toasted sesame oil, as desired.
- To serve, place about 1 cup of warm cooked rice in each bowl. Arrange the bok choy and dumplings neatly on top. Pour the hot broth over the rice and enjoy.
- Finish with sliced green onion tops, toasted sesame seeds, and chili crisp if desired.
Notes
- If you like noodles, use soba, udon, or ramen instead of rice for a slurpy twist.
- If you’re looking for higher protein content, why not add tofu, tempeh, or edamame?
- Use frozen or homemade dumplings; they can be steamed instead of pan-fried. You can even use my rice paper zero waste dumplings or cabbage wrap dumplings!
- Adjust seasonings like soy sauce, rice vinegar, or chili crisp to your taste.
- Cook rice in advance to save some time when putting this meal together.