Sushi Soup Recipe

Name: Sushi Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 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; 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

Servings: persons

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
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

1
Combine the rice with the water in a soup pot.
2
Bring to a boil, then lower the heat.
3
Cover and cook until the water is absorbed, about 30 minutes.
4
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.
5
Once the rice is cooked, add the vinegar and sugar and stir well to combine.
6
Allow to stand, uncovered, for a few minutes.
7
Using kitchen shears, cut the nori into short, narrow strips, about 1/2 by 1 1/2 inches.
8
Pour the broth over the rice, then stir in the nori and soy sauce.
9
Bring to a rapid simmer, then remove from the heat, cover, and let stand while preparing the toppings of your choice.
10
Serve the soup as follows: Ladle the soup into bowls, filling them about three-quarters full.
11
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.
12
Serve at once.
13
Per serving:
14
Calories: 123
15
Total fat: 1g
16
Protein: 3g
17
Fiber: 2g
18
Carbohydrate: 26g
19
Cholesterol: 0mg
20
Sodium: 365mg

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup raw short-grain brown rice, rinsed, 2 1/4 cups water, 2 tablespoons rice vinegar, 1 tablespoon natural granulated sugar, and more.

Yes, Sushi Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sushi Soup

How did you like this recipe?

Frequently Asked Questions