Vegetable Donburi Over Seasoned Rice

• 5 cups water, divided
• 2 1/2 cups uncooked sushi rice or 2 1/2 cups other short-grain rice
• 1 (14 1/2 ounce) can vegetable broth
• 2 1/2 tablespoons miso (soybean paste)
• 2 1/2 tablespoons low sodium soy sauce
• 1 1/2 tablespoons sugar
• 6 cups thinly sliced shiitake mushroom caps (about 1 pound mushrooms)
• 1 tablespoon minced peeled fresh ginger
• 2 garlic cloves, minced
• 1 cup shredded carrot
• sliced green onion
• 2 large egg whites
• 1 large egg

1. Bring 3 cups water to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 12 minutes. Remove from heat; let stand.
2. Bring 2 cups water and broth to a boil in a large saucepan. Stir in miso, soy sauce, and sugar. Add mushrooms, ginger, and garlic; reduce heat, and simmer for 2 minutes.
3. Stir in carrot and onions; cook 2 minutes.
4. Whisk egg whites and egg in a small bowl. Gently pour egg mixture into broth mixture (do not stir); cook for 1 minute. Remove from heat; gently stir.
5. Spoon 1 cup of rice into each of 6 large soup bowls. Ladle 1 cup of the broth mixture evenly over rice.

water, rice, vegetable broth, soy sauce, sugar, shiitake mushroom, fresh ginger, garlic, carrot, green onion, egg whites, egg

Taken from www.food.com/recipe/vegetable-donburi-over-seasoned-rice-492016 (may not work)