Sizzing rice soup

Yield: 6 servings

Measure Ingredient
½ cup Brown rice; uncooked, short grain
¼ cup Rice wine; or mirin
1 cup Onion; thinly sliced
1 each Celery stalk; sliced diag.
½ cup Shiitake mushrooms; sliced thin
1⅓ cup Water
1 tablespoon Peanut oil; to 2T
2 cups Napa cabbage; thin sliced
4 cups Veg broth; rich tasting
1 teaspoon Miso; to 2t
\N \N ;low sod soy sauce to taste

RICE PATTIES

SOUP

For rice patties, combine rice and water in a med saucepan. Bring to a boil, cover pan, reduce heat and cook until rice is sticky, about 60 mins. Allow to sit until cool enough to handle.

Preheat oven 350. Form rice into 6 patties. Add oil to wok and place over medium high heat. Fry patties until lightly browned, turning once. Place on baking sheet and keep hot in oven.

For soup, place wok over med heat and pour in rice wine or mirin; add onion and stir fry until soft but not browned. Add celery, mushrooms and cabbage; stir fry until lightly softened, about 5-8 mins.

Add broth and simmer 10 mins. Scoop out 1/4c of hot soup and dissolve miso in it, then return to wok. Season to taste with soy sauce and serve.

To serve, be sure rice patties are HOT, not just warm. Place 1 patty in each of 6 preheated soup bowls. At the table, quickly pour hot soup over rice. Serve immediately.

Recipe by Mary Carroll From the Best of Vegetarian Times recipe cards.

Posted by Lisa Greenwood

Submitted By LISA GREENWOOD On 12-17-94

Similar recipes