Dec 12 Rice Cake Soup

Ingredients

• 3 cups (750 mL) water
• 3 tsp (15 mL) powdered chicken soup base
• 3 tbsp (45 mL) mirin*
• 3 shitake mushrooms
• 1 chicken breast, cut into 1″ (2.5 cm) strips
• 1/2 carrot, cut into thin rounds
• 9 pieces of mochi (Japanese rice cake)
• 1/4 cup (60 mL) chopped green onion

Directions

Bring water, soup base and mirin to a boil in a pot set to medium-high heat; reduce heat and add remaining ingredients, except green onion. Cook for about 10 minutes. Remove from heat and add the green onion.

Hint: If the mochi is hard or frozen, toast it in toaster oven before adding it to soup.

Serves 3