Dinner · 25 min · japanese

Zosui Rice Soup

If you like cooked rice, you’ll love this Japanese dinner — 25 minutes from craving to table.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Cooked rice
• 6 cups Chicken stock
• 2 Eggs
• 4 Shiitake
• 1 Carrot
• 0.25 cup Mitsuba
• 1 tbsp Soy sauce
• 1 tsp Salt
• 1 tbsp Fresh ginger

Steps

1. Rinse the cooked rice in a sieve under cold water. This keeps the soup clear instead of starchy — the difference between zosui and mush.
2. Simmer the stock with the sliced shiitake and carrot 10 minutes until tender.
3. Add the rice and simmer 5 minutes until it plumps and the soup turns lightly thick. Season with soy and salt.
4. Drizzle in the beaten eggs in a thin stream, stirring gently into ribbons.
5. Ladle into bowls with ginger and mitsuba. Zosui is what a nabe becomes the next day — and sometimes it is better than the nabe.

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