2 cups rice, cooked
10 cups water
1 cup soybeans (edamame), shelled, if necessary
1 cup sliced cleaned mushrooms
1 onion, peeled and sliced
1 clove garlic, peeled and minced
1 cup trimmed snow peas
1 carrot, peeled and thinly sliced
1 teaspoon sesame oil
1 teaspoon sugar
1/4 teaspoon salt
1 cup vegetable oil
1. Preheat oven to 325?F.
2. In an oven-safe skillet, spread cooked rice on bottom and pack into a firm cake. Heat in oven until brittle, 15 to 20. Remove from oven and break into pieces; set aside.
3. Using a large stockpot, combine water, soybeans, mushrooms, onion and garlic; mix well. Bring to a boil, reduce heat and simmer for 2 hours.
4. Add snow peas, carrot, sesame oil, sugar and salt to soup mixture, stirring to mix thoroughly and cook for an additional 5 to 10 minutes. Ladle soup into individual bowls.
5. Meanwhile, heat oil in a heavy skillet over medium-high heat; fry brittle rice chunks until brown, in batches if necessary; drain and immediately use to top soup. Rice will make a crackling sound.