- In a medium pot over medium-high heat, combine tea, kombu and mushrooms.
- Bring to a gentle simmer but do not boil, about 10 minutes.
- Remove and discard kombu; add shoyu and salt to taste and bring water to a boil for about 2 minutes.
- Turn off heat and let sit for 20 minutes.
- Remove and discard mushrooms.
- Divide rice into 4 large soup bowls and top with smoked salmon.
- Reheat broth and pour over rice.
- Sprinkle shredded nori and top with a dollop of ikura.
- Serve immediately.
Makes 4 servings.
Approximate Nutrient Analysis per serving (not including salt to taste):
330 calories, 6 g fat, 1.5 g saturated fat, 60 mg cholesterol, 500 mg sodium, 57 g carbohydrate, 5 g fiber, 1 g sugar, 18 g protein