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.

　　

Ingredients

6 to 8 servings

　　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

　　

Toppings (choose 3)

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

　　

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

　　Vegan Soups and Hearty Stews for All Seasons