Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------RICE PATTIES-----------------------------
1/2 c Brown rice; uncooked, short 1 1/3 c Water
-grain 1 tb Peanut oil; to 2T

----------------------------SOUP---------------------------------
1/4 c Rice wine; or mirin 2 c Napa cabbage; thin sliced
1 c Onion; thinly sliced 4 c Veg broth; rich tasting
1 ea Celery stalk; sliced diag. 1 ts Miso; to 2t
1/2 c Shiitake mushrooms; sliced ;low sod soy sauce to taste
-thin

For rice patties, combine rice and water in a med saucepan. Bring to
a boil, cover pan, reduce heat and cook until rice is sticky, about
60 mins. Allow to sit until cool enough to handle.

Preheat oven 350. Form rice into 6 patties. Add oil to wok and
place over medium high heat. Fry patties until lightly browned,
turning once. Place on baking sheet and keep hot in oven.

For soup, place wok over med heat and pour in rice wine or mirin; add
onion and stir fry until soft but not browned. Add celery, mushrooms
and cabbage; stir fry until lightly softened, about 5-8 mins.

Add broth and simmer 10 mins. Scoop out 1/4c of hot soup and
dissolve miso in it, then return to wok. Season to taste with soy
sauce and serve.

To serve, be sure rice patties are HOT, not just warm. Place 1 patty
in each of 6 preheated soup bowls. At the table, quickly pour hot
soup over rice. Serve immediately.
Recipe by Mary Carroll From the Best of Vegetarian Times recipe cards.
Posted by Lisa Greenwood
Submitted By LISA GREENWOOD On 12-17-94

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