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Zosui (Japanese Rice Soup)

Name: Zosui (Japanese Rice Soup)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: International
Ingredients: 1 cup cooked Japanese rice (preferably slightly cooled or day-old); 4 cups dashi stock (or water with dashi powder); 2 tablespoons soy sauce; 1 tablespoon mirin; 1 teaspoon sake (optional); 1 teaspoon miso paste (optional, for added umami); 1 teaspoon sesame oil; 1/2 cup chopped scallions; 1/2 cup sliced mushrooms (shiitake or enoki); 2 eggs (beaten, optional); Salt and pepper to taste

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)→2 tablespoons soy sauce→1 tablespoon mirin→1 teaspoon sake (optional)→1 teaspoon miso paste (optional, for added umami)→1 teaspoon sesame oil→1/2 cup chopped scallions→1/2 cup sliced mushrooms (shiitake or enoki)→2 eggs (beaten, optional)→Salt and pepper to taste→

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Method

In a large pot, bring the dashi stock to a gentle simmer.

Add soy sauce, mirin, and sake, stirring to combine.

Add mushrooms and cook for 3-4 minutes until tender.

Stir in the cooked rice, breaking up any clumps, and simmer for another 5 minutes.

If using, dissolve miso paste in a small amount of hot broth and add back to the pot.

Drizzle sesame oil into the soup and mix.

Slowly pour in beaten eggs while gently stirring, creating silky strands if desired.

Taste and season with salt and pepper as needed.

Garnish with chopped scallions before serving hot.

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