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Zosui (Japanese Rice Soup)

10 min prep · 20 min cook · Easy · 2 servings
Japanese
A comforting Japanese rice porridge made with hearty broth and seasoned with traditional flavors, perfect for warming up on a chilly day.
Ingredients
1 cup cooked Japanese rice (preferably slightly cooled or day-old)→
4 cups dashi stock (or water with dashi powder)→make it yourself
2 tablespoons soy sauce→
1 tablespoon mirin→make it yourself
1 teaspoon sake (optional)→
1 teaspoon miso paste (optional, for added umami)→
1 teaspoon sesame oil→
1/2 cup chopped scallions→make it yourself
1/2 cup sliced mushrooms (shiitake or enoki)→
2 eggs (beaten, optional)→
Salt and pepper to taste→
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Method
1
In a large pot, bring the dashi stock to a gentle simmer.
2
Add soy sauce, mirin, and sake, stirring to combine.
3
Add mushrooms and cook for 3-4 minutes until tender.
4
Stir in the cooked rice, breaking up any clumps, and simmer for another 5 minutes.
5
If using, dissolve miso paste in a small amount of hot broth and add back to the pot.
6
Drizzle sesame oil into the soup and mix.
7
Slowly pour in beaten eggs while gently stirring, creating silky strands if desired.
8
Taste and season with salt and pepper as needed.
9
Garnish with chopped scallions before serving hot.
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