Serves: 6
Total Calories: 234

1 cup cooked brown rice completely cooled
2 cups sliced shiitake mushrooms
1/2 cup diced celery
1/2 cup sliced shallot
2 tablespoons peeled and thinly sliced ginger
2 cups thawed frozen or drained canned corn
1 strip kombu
8 cups
2 cups diced firm tofu
1 cup sugar snap peas trimmed
1 small carrot scrubbed and grated
1 tablespoon sesame seeds toasted
6 sheets nori, cut into 2 inch strips for garnish
12 sprigs cilantro for garnish

Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.

Spread the rice in a single layer on the lined baking sheet and bake, stirring occasionally, for about 20 minutes, until crispy and golden brown. Break up any rice clumps to ensure that all the rice becomes crispy.

Put the mushrooms, celery, shallots, and ginger in a large dry pot over medium heat and cook for 5 minutes, stirring occasionally. Stir in the corn, kombu, and broth. Increase the heat to mediumhigh and simmer, stirring occasionally, for 15 minutes. Remove the kombu, cut it into 1-inch strips, and return the strips to the soup. Stir in the tofu, sugar snap peas, carrot, and sesame seeds and simmer for 2 minutes. Ladle into soup bowls and garnish each serving with the baked rice, nori strips, and cilantro sprigs. Serve immediately.

Note: Kombu will expand to about four times its size when simmered.

Nutritional Facts:

Serves: 6
Total Calories: 234
Calories from Fat: 20

More Recipes from the Bravo Cookbook:
Cream of Asparagus Soup
Creamy Cauliflower Soup
Creamy Sunchoke Soup with Watercress
Kabocha Squash and Yellow Curry Soup
Potato Leek Soup
Mucha Onion Soup
Tortilla Soup
Yellow Corn Chowder
Wild Mushroom Soup
Sea Vegetable and Baked Rice Soup