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.