Zosui (Japanese Rice Soup)
Zosui (雑炊) is a rice soup or a Japanese version of congee. Rice is cooked in flavoured soup with vegetables, egg and sometimes meat or fish. It is often made using the soup from the hotpot to wrap up the wonderful meal of the day. In this recipe, you will find zosui made from the soup left from yosenabe as well as how to make zoui from scratch.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500ml (16.9oz) soup stock from Yosenabe (note 2)
- 200g (7.1oz) cooked rice (can be frozen)
- 2 beaten eggs
- 4 tbsp finely chopped shallots ((scallions))
- 500ml (16.9oz) dashi stock (note 4)
- 2 tsp soy sauce
- A pinch of salt
- 40g (1.4oz) carrot, julienned into 2.5cm (1”) lengths
- 3 small shiitake mushrooms thinly sliced
- 200g (7.1oz) cooked rice (can be frozen)
- 2 beaten eggs
- 4 tbsp finely chopped shallots ((scallions))
Instructions
- 1
Heat the soup stock over high heat.
- 2
When it has started boiling, add rice and mix well ensuring that each grain is separated in the soup.
- 3
When it has started boiling again, reduce the heat to medium and add egg, spreading on the surface evenly (note 5), then place a lid on.
- 4
Cook for 15-30 seconds or until egg is nearly cooked (note 6).
- 5
Sprinkle shallots over and serve immediately.
- 6
Add dashi stock, soy sauce and salt in a pot and bring it to a boil.
- 7
Add carrots and shiitake mushrooms. Cook for a couple of minutes or until the vegetables are cooked.
- 8
Add rice and mix well ensuring that each grain is separated in the soup.
- 9
When it has started boiling again, reduce the heat to medium and add egg spreading on the surface evenly (note 5), then place a lid on.
- 10
Cook for 15-30 seconds or until egg is nearly cooked (note 6).
- 11
Sprinkle shallots over and serve immediately (see the photo below this recipe).