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French Onion Soup with Mochi

Serves 4 | Prep Time 30 minutes | Cook Time 15 minutes

Ingredients

• 5 Eden Whole Shiitake Mushrooms, soaked 20 minutes in hot water to cover

• 2 tsp Eden Toasted Sesame Oil
or Eden Sesame Oil

• 5 cups sliced onions, (about 2 large)

• 5 cups water, including the shiitake soaking water

• 1 piece Eden Kombu, 4 inches long

• 1 1/2 Tbsp Eden Bonito Flakes, crumbled

• 1 Tbsp Eden Red Wine Vinegar

• 2 to 3 sprigs fresh thyme

• 1 Tbsp Eden Shoyu Soy Sauce, or to taste

• 1/4 tsp Eden Sea Salt

• 2 pieces Eden Sweet Brown Rice Mochi, coarsely grated
or Eden Sprouted Brown Rice Mochi

• 2 Tbsp finely sliced scallions, for garnish

• 1/2 cup whole wheat croutons

Directions

Heat the oil in a medium soup pot. Sauté the onions for 5 minutes until translucent. Add shiitake, water, kombu and bonito flakes to the pot. Cover and bring to a boil. Reduce the heat to medium-low, add the vinegar and fresh thyme. Simmer for 25 minutes. Reduce the heat to low, remove the thyme sprigs, kombu and shiitake. Add the sea salt and shoyu. Remove the stems from the shiitake, discard stems, slice caps thin, and set aside. Ladle the soup into 4 ovenproof earthenware soup bowls. Evenly sprinkle the grated mochi on top. Bake at 450° for 10 minutes or until the mochi melts like cheese. Remove and garnish with sliced shiitake, croutons and scallions before serving.

Nutritional Information

Per serving: 183 calories, 3g fat (16% calories from fat), 5g protein, 33g carbohydrate, 6g fiber, 0mg cholesterol, 423mg sodium