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Ingredients (for a couple of servings)

1-　320ml milk
2-　Vegetable bouillon soup
　　1 tablespoon vegetable bouillon, granule type
　　3 tablespoons hot water
3-　150g shimeji mushroom
4-　280g brown rice, cooked

-Topping
shimeji mushroom, as needed
chopped parsley, as needed

Method

Step1:
Cook shimeji mushrooms and cut them into 3cm in length.
Let brown rice cool down.

Step2:
Put the ingredients into the blender container in order of number, set the timer to 10 seconds, and push the VACUUM FRESH button.

Step3:
Pour one serving of [Step 2] at a time to a heatproof container.
Top it off with shimeji mushrooms and chopped parsley as you like.
Warm it in a microwave oven for about 2 minutes/600W (for one container).