Rice soup - Vegan

1 cup of vegetable stock

7 cups of water

1 cup brown rice

1 cup white rice

2 tablespoons soy sauce

pinch of white pepper

pinch of black pepper

1 cup sliced shitake mushrooms

1 red pepper diced 

1 cup of frozen peas

Bring stock and water to a rapid boil. Add in rice. Cook for about 30 mins stirring constantly so the rice does not stick to the bottom of the pot. 

After 30 mins add in veggies and cook on a low boil for another 20 mins. Continue stirring often. 

Served with shredded carrots, red cabbage, Sriracha sauce and chili bean paste.