1\. Clean the rice thoroughly, add the ginger julienne, salt and pressure cook the rice with 6 cups of water. (After 3 whistles lower the heat and simmer for about 10 min.). Remove from heat. Cool. Add of vegetable stock (4 cups) to this broth and cook for until it starts to boil. Remove from heat and set aside. Add less water to the rice while cooking if you want a thicker soup.

2\. In the meanwhile heat 1 tsp oil in a saucepan add the shredded cabbage, chopped garlic and green chilies, salt to taste and stir fry until the cabbage is cooked but is still crisp. Transfer to a platter.

3\. Reheat the saucepan with another tsp of oil and stir fry the chopped spring onions for a min. Transfer to the platter and set aside.

4\. Pour the rice broth into a soup bowl top it with the toppings and a few drops of soy sauce and serve hot.