vegan: two rice soups

[Guest guest]

We may want something light and therapeutic during the holidays. Here are two

veg dashi with vegetables and rice.

xposted on veg, elf, mc-recipe

 

 

* Exported from MasterCook *

 

Mixed Vegetable Zosui (Yasai Zosui)

 

Recipe By :Miyoko Nishimoto Schinner, Japanese Cooking (1999)

Serving Size : 6 Preparation Time :0:00

Categories : Rice Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups cooked rice

4 cups konbu (kombu) and shiitake stock (4-5)

or substitute

1 piece konbu seaweed (2x3-inch)

8 dry shiitake (8-10)

5 cups water (4-5)

ADDITIONS:

2 tablespoons sake (saki)

1 teaspoon sea salt

2 cups mixed vegetables (2-3) -- slice, julienne, dice

3 tablespoons soy sauce

1/4 cup thinly sliced green onions

SUGGESTIONS:

broccoli

asparagus

green beans

snap peas

snow peas

sweet potatoes

squash

lotus root

leeks

carrots

mushrooms -- etc

do not use tomatoes, avocados,

lettuce, cabbage, cucumbers, or beets)

 

Base: Soak the konbu and shiitake in the 4 to 5 cups water for 10 minutes in a

saucepan, then partially cover and cook for 15 to 20 minutes, or until the

shiitake is completely tender. Remove the shiitake and either reserve for

another dish, or slice and return to the stock.

 

Combine the rice, stock, sake, sea salt, and root or hard vegetables (carrots,

lotus root, etc.) in a pot, and bring to a simmer. Simmer for 15 to 20 minutes,

adding the other vegetables in order of hardness, adding delicate snow peas or

asparagus only towards the end.

 

Stir occasionally. Add the soy sauce and simmer for another 3 to 4 minutes. Stir

in the thinly sliced green onions, remove from the heat, and serve.

 

Source:

" Contemporary and Traditional Recipes (Vegan) "

S(ISBN):

" 1570670722 Paper "

 

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 162 Calories; trace Fat (2.8% calories

from fat); 4g Protein; 33g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

1018mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Vegetable.

 

NOTES : This is a flexible dish that allows you to use up whatever leftover

veggies may be in the refrigerator. Alternatively, this can be a feast with

carefully planned vegetable combinations fresh from the garden.

 

Nutr. Assoc. : 0 1582 0 2130706543 2130706543 2130706543 0 4810 0 911 0 0 0 0 0

0 2130706543 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Mushroom and Carrot Zosui (Mashurumu to Ninjin no Zosui)

 

Recipe By :Miyoko Nishimoto Schinner, Japanese Cooking (1999)

Serving Size : 6 Preparation Time :0:00

Categories : Rice Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups konbu and shiitake stock (4-5)

or substitute

1 piece konbu seaweed (2x3-inch)

8 dry shiitake (8-10)

5 cups water (4-5)

ADDITIONS:

8 ounces oyster mushrooms (shimeji)

2 medium carrots -- halve lengthwise

sliced crosswise (half-moons)

3 cups white or brown cooked rice

1 teaspoon sea salt

3 tablespoons soy sauce

1/2 cup thinly sliced scallions

 

Base: Soak the konbu and shiitake in the 4 to 5 cups water for 10 minutes in a

saucepan, then partially cover and cook for 15 to 20 minutes, or until the

shiitake is completely tender. Remove the shiitake and either reserve for

another dish, or slice and return to the stock.

 

Broth: Add the oyster mushrooms to the broth and simmer for 2 to 3 minutes. Add

the carrots, rice, and sea salt; cover and simmer for 10 to 15 minutes, stirring

occasionally. Add the soy sauce, simmer for another 3 to 4 minutes, and adjust

the sea salt, to taste. Pour into individual bowls and top with the sliced

scallions. Serve immediately.

 

Source:

" Contemporary and Traditional Recipes (Vegan) "

S(ISBN):

" 1570670722 Paper "

 

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 151 Calories; 1g Fat (3.0% calories from

fat); 5g Protein; 32g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 855mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable.

 

NOTES : Zosui is the Japanese version of risotto, a brothy concoction of rice

and tasty tidbits of vegetables, mushrooms, and seasonings. Although homey and

simple, it is quite satisfying and a great way to use leftover rice from the day

before.

 

Nutr. Assoc. : 1582 0 2130706543 2130706543 2130706543 0 4321 0 0 2840 0 0 0

 

McTagit Clipbooks http://home.earthlink.net/~kitpath/MC/iTags.html

co-Moderator: http://community.sierra.com/WebX?14@@.ee741bb

For savory biscuits add pinch curry powder and/or dried herbs to your recipe

--------------------