Vegetable Donburi over Seasoned Rice |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Cooking Light April 2000 Ingredients:
5 cups water, divided |
2 1/2 cups uncooked sushi rice or 2 1/2 cups other short-grain rice |
1 (14 1/2 ounce) can vegetable broth |
2 1/2 tablespoons miso (soybean paste) |
2 1/2 tablespoons low sodium soy sauce |
1 1/2 tablespoons sugar |
6 cups thinly sliced shiitake mushroom caps (about 1 pound mushrooms) |
1 tablespoon minced peeled fresh ginger |
2 garlic cloves, minced |
1 cup shredded carrot |
sliced green onion |
2 large egg whites |
1 large egg |
Directions:
1. Bring 3 cups water to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 12 minutes. Remove from heat; let stand.
2. Bring 2 cups water and broth to a boil in a large saucepan. Stir in miso, soy sauce, and sugar. Add mushrooms, ginger, and garlic; reduce heat, and simmer for 2 minutes.
3. Stir in carrot and onions; cook 2 minutes.
4. Whisk egg whites and egg in a small bowl. Gently pour egg mixture into broth mixture (do not stir); cook for 1 minute. Remove from heat; gently stir.
5. Spoon 1 cup of rice into each of 6 large soup bowls. Ladle 1 cup of the broth mixture evenly over rice.
|
|