Teriyaki Soup

Yield: 14 cups

Cooking Time: 1 Hour

Prep Time: 25 minutes

Ingredients:

• 3 Tbsp toasted sesame oil
• 1 cup slivered onion
• 2 Tbsp minced garlic (4-6 cloves)
• 1 cup sliced shiitake mushrooms (stems removed)
• 10 cups water
• 1 cup short grain brown rice
• ¼ cup minced ginger
• ½ tsp white pepper
• 2 tsp salt or to taste
• ¼ cup soy sauce
• 2 Tbsp sugar
• 1 cup chopped celery (2 stalks)
• 1 cup julienned or chopped carrot (1-2 carrots)
• 2 cups chopped baby bok choy (2 small bunches)
• 1 cup julienned snow peas (strings removed)
• 2 cups bean sprouts (chopped or whole)
• 2 recipes Teriyaki Tofu

Garnishes

• ⅓ cup minced green onion(4-5 onions)
• ⅓ cup minced mint leaves or cilantro
• 2 Tbsp toasted sesame seeds

Procedure:

1.Heat the oil in a 6-quart pot over high heat. Add the onion, garlic, and mushrooms and sauté for a few minutes until the mushrooms just begin to brown.

2. Add the water, rice, ginger, pepper, salt, and soy sauce. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 45 minutes or until the rice is just tender. Meanwhile, prepare the Teriyaki Tofu.

3. When the rice is just tender, add the remaining ingredients except the tofu, increase the heat to high, and bring to a boil. Remove from the heat. Add a little extra water if necessary and adjust the salt accordingly. Ladle into bowls, top each with 6 to 8 pieces of tofu and sprinklings of green onion, mint or cilantro, and sesame seeds, and serve.