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.
Recipe information
Yield
6 to 8 servings
Ingredients
Toppings (choose 3)
Preparation
Step 1
Combine the rice with the water in a soup pot. Bring to a boil, then lower the heat. Cover and cook until the water is absorbed, about 30 minutes. Test to see if the rice is tender; if it needs a bit more cooking, add 1/2 cup water and simmer, uncovered, until absorbed.
Step 2
Once the rice is cooked, add the vinegar and sugar and stir well to combine. Allow to stand, uncovered, for a few minutes.
Step 3
Using kitchen shears, cut the nori into short, narrow strips, about 1/2 by 1 1/2 inches.
Step 4
Pour the broth over the rice, then stir in the nori and soy sauce. Bring to a rapid simmer, then remove from the heat, cover, and let stand while preparing the toppings of your choice.
Step 5
Serve the soup as follows: Ladle the soup into bowls, filling them about three-quarters full. Place a small amount of spinach leaves atop each serving, then arrange a small pile of each of your 3 selected toppings over the greens. Serve at once.
Nutrition Information
Step 6
Per serving:
Step 7
Calories: 123
Step 8
Total fat: 1g
Step 9
Protein: 3g
Step 10
Fiber: 2g
Step 11
Carbohydrate: 26g
Step 12
Cholesterol: 0mg
Step 13
Sodium: 365mg
