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Serves 7 | Prep Time 25 minutes | Cook Time 35 minutes
1/2 package Eden Sliced Shiitake Mushrooms
1 Tbsp Eden Sesame Oil
or Eden Toasted Sesame Oil
4 cups onions, sliced thin
5 cups water
1 piece Eden Kombu, 2 inches long
3 Tbsp Eden Bonito Flakes, crumbled
2 1/2 Tbsp Eden Shoyu Soy Sauce
4 pieces Eden Sprouted Brown Rice Mochi, cubed
or Eden Sweet Brown Rice Mochi
2 Tbsp scallions, finely chopped
Heat the oil in a medium soup pot. Sauté onions for 5 to 7 minutes or until translucent. Add the water, shiitake, kombu and crumbled bonito flakes to the pot. Cover and bring to a boil. Reduce the flame to medium-low and simmer for 25 minutes. Reduce the flame to low, remove the kombu (use in another dish or discard). Add the shoyu. Simmer on low for 5 minutes.
Bake the mochi at 350° or pan fry for about 5 to 7 minutes or until the cubes puff up. Remove and place several pieces in each soup bowl.
Ladle the soup into bowls and garnish with scallions.