We are making Zosui, Japanese rice soup. The dish is easily digested and it will warm you up. The garlic chives will refresh your tired body.
Please leave a 5 star rating if you like the recipe! 🙂
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
300 ml Dashi Stock 1/2 tsp Soy Sauce 1/4 tsp Salt 120 g Steamed Rice 10 g Carrots shredded 1 Shiitake Mushroom thinly sliced 35 g Garlic Chives 1 Egg
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- First, rinse the steamed rice with water, removing the gooey film. This will keep the soup from getting thick and make the texture more palatable.
- Strain the rice with a mesh strainer.
- Next, chop the root ends of the garlic chives into fine pieces.
- Cut the leaves into 2cm (0.8") pieces.
- Break the egg white first so that you can easily beat the egg in a bowl. Be careful not to over-beat the egg otherwise the silky texture will be lost.
- Now, let’s make the Zosui. In an earthen pot or heavy gauge pot, combine the dashi stock, soy sauce and the salt. Lightly stir the mixture and turn on the burner.
- When it begins to boil, add the rinsed, steamed rice and distribute it in the stock.
- Then, add the sliced shiitake mushroom and shredded carrot.
- Lightly simmer and remove the foam.
- Add the chopped garlic chives.
- When the chives warm up, gradually pour in the egg using a circular motion.
- And turn off the burner.
- Place the earthen pot onto a trivet and it is ready to serve.
Recipe Notes
Enjoy the zosui before the rice becomes soggy.
The dish is easily digested so this is a perfect midnight snack or a suitable food when you are recovering from a cold.
You can also use udon noodles instead of the steamed rice.
