Sushi Soup

Name: Sushi Soup
Yield: 6 to 8 servings
Ingredients: 1 cup raw short-grain brown rice, rinsed; 2 1/4 cups water; 2 tablespoons rice vinegar; 1 tablespoon natural granulated sugar; 2 sheets pretoasted nori; One 32-ounce carton low-sodium vegetable broth; 2 tablespoons reduced-sodium soy sauce, or to taste; 2 to 3 good handfuls of baby spinach or watercress leaves, coarsely shredded; 1 medium carrot, peeled and grated; 1/2 medium cucumber, peeled, seeded, and cut into matchsticks or grated; 1 medium avocado, finely diced; 1/2 cup fresh shiitake mushrooms, sliced and steamed; 1/2 cup peeled, grated daikon radish

December 9, 2011

I‘m a big fan of vegetable sushi, so I thought it would be fun to concoct a soup that featured all of its flavors and textures, without all the work of rolling and cutting. The result is an offbeat, rice- and nori-filled broth topped with colorful raw veggies.

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