This arroz caldo uses gluten or vegemeat as a substitute for chicken which is usually cooked with arroz caldo. Since this is a meatless arroz caldo, we should cook it with a meat substitute like gluten or vegemeat. Gluten is made from gluten flour which is made from wheat but has more protein content than all-purpose flour. But the disadvantage is some people can’t tolerate gluten so vegemeat is the next alternative which is made from soy beans and has a meat texture compared to gluten.
To cook gluten arroz caldo; In a large non-stick soup pot over medium heat, saute garlic in oil until lightly brown. Add ginger and onion, stir for a minute. Add vegemeat or gluten pieces and fish sauce and cook for another 3 minutes. Remove the vegemeat or gluten from the pot and set aside. Add rice, water and a little salt and pepper. Simmer in medium low heat, stirring occasionally for about 40 minutes or until the consistency of a light creamed soup has been reached. Add the vegemeat or gluten and correct seasonings to taste. Stir in a small amount of sliced scallion. To see the complete recipe with lists of ingredients in exact measurements, continue reading.
How to Cook Gluten or Vegemeat Arroz Caldo
Ingredients
- 700 grams vegemeat or gluten sliced into bite sizes
- 1 teaspoon fresh ginger finely sliced
- 1 tablespoon vegetable oil
- 1 cup rice grains uncooked
- 3 cloves minced garlic
- 7 cups water
- 1 medium onion finely sliced
- 2 tablespoon fish sauce patis
- 5 stalks scallion spring onion finely sliced
- salt and pepper to taste
Instructions
How to cook Gluten Arroz Caldo:
- In a large non-stick soup pot over medium heat, saute garlic in oil until lightly brown.
- Add ginger and onion, stir for a minute.
- Add vegemeat or gluten pieces and fish sauce and stir for another 3 minutes.
- Remove the vegemeat or gluten from the pot and set aside. Add rice, water and a little salt and pepper.
- Simmer in medium low heat, stirring occasionally for about 40 minutes or until the consistency of a light creamed soup has been reached.
- Add the vegemeat or gluten and correct seasonings to taste.
- Stir in a small amount of sliced scallion.
- If rice soup becomes too thick, add a little water to thin it a bit.
- Garnish individual bowl servings with sliced scallions just before serving.
- If you prefer, sprinkle a little lemon or calamansi juice on the soup servings.
- This will give a pleasant tartness to the dish. Garnish with fried garlic if desired.
- Yield: 6 - 8 servings.
