Recipe Name Chilled Rice Soup Submitted by watamelon Recipe Description This recipe is based off of the hot rice tea served in Japan. Quantity 0 Quantity Unit Prep Time (minutes) 30 Cook Time (minutes) 30 Ready In (minutes) 60

Ingredients Amount Measure Ingredient 1/4 cup slices Cucumber 1/8 cup, cubes Turnips 1/4 cup rice vinegar 1/8 cup, chopped carrot, julienned 1 cup brown rice cooked 1 cup broth, vegetable, fat free 1/2 teaspoon soy sauce, lite, (shoyu) 1 tablespoon Mirin (rice cooking wine) 1/8 cup Edamame, Trader Joes Steps Sequence Step 1 In a sauce pot combine vegetable broth, shoyu and mirin. Bring to a simmer then remove from heat and chill. 2 Cut the cucumber and turnip in half length wise. Thinly slice them to 1/8 inch thick. Julianne carrots. 3 Combine rice vinegar and sugar. Toss cucumbers, turnips and carrots in vinegar. Refrigarate till chilled. 4 Evenly distribute the cold brown rice into two soup bowls. Ladel vegetable broth over it. Place pickled vegetables over soup. Garnish with edamame.