|Brown rice||2 Gram (Around 7 Ounce)|
|Root ginger||1 Inch, peeled and sliced or chopped (Fresh Pieces Around 2.5 Cm)|
|Water||3 Liter (About 5.25 Pints)|
|Tamari/Gomasio to taste / nori / toasted and crumbled||To Taste|
Place the rice and ginger in a heavy pan with the water.
Bring to the boil, cover and cook over a medium heat for about 1 hour, until the rice breaks down to a soupy consistency.
Remove the pan from the heat and spoon the soup into individual bowls.
Season to taste with salt, tamari or gomasio, or sprinkle toasted and crumbled nori over the top, and serve at once.