Name: 10 Minute Zosui – Quick Japanese Rice Soup Recipe
Prep time: 4 min
Cook time: 6 min
Total time: 10 min
Cuisine: Japanese
Ingredients: 2 cups dashi stock (can use leftover stock from agedashi tofu or shabu shabu); 1 1/2 cups sushi rice (cooked, rinsed for zosui style or not rinsed for thicker ojiya style); 1 tbsp soy sauce; 1 egg (lightly whisked); 1 tsp white sesame seeds (to garnish); 2 spring onions/green onions (chopped); 2-3 cabbage leaves (shredded); 3 cm daikon radish (sliced and quartered); ½ carrot (sliced and quartered); 2-4 shiitake mushrooms (sliced); 1 handful enoki mushrooms (pulled apart into small clumps); 1 tbsp wakame (dried)

Jump to Recipe· 4.1 from 12 reviews

If you are craving a comforting, wholesome meal that comes together in no time, this 10 Minute Zosui – Quick Japanese Rice Soup Recipe is exactly what you need. Zosui is a traditional Japanese rice soup that transforms simple ingredients into a silky, warm bowl bursting with umami and freshness. Whether you’re looking to warm up on a chilly evening or want a light yet satisfying meal, this recipe combines the soothing flavors of dashi, fresh vegetables, and tender rice into a gently flavored, nutritious delight that you’ll want to make again and again.

Ingredients You’ll Need

The image shows five separate ingredients placed neatly on a white marbled surface. At the center is a white bowl filled with a small mound of white rice with soft, fluffy texture. To the left of the bowl is a clear pitcher filled with a pale yellow liquid. Above the bowl is a whole brown egg. To the right of the egg is a small white bowl filled with dark brown soy sauce, smooth and reflective. To the left of the soy sauce is another small white bowl holding sliced green onions, each slice fresh and bright green. photo taken with an iphone --ar 4:5 --v 7

What makes this recipe truly shine is how simple yet purposeful the ingredients are. Each component plays an essential role in balancing taste, texture, and color, giving you a beautiful, soul-soothing experience with every spoonful.

2 cups dashi stock: The flavorful base that wraps every ingredient in a delicate umami hug.
1 1/2 cups sushi rice (cooked): Use rinsed rice for a lighter soup or unrinsed for a thicker, heartier consistency.
1 tbsp soy sauce: Adds depth and saltiness that enhances the dashi’s natural flavors.
1 egg (lightly whisked): Adds richness and a silky texture when gently mixed in.
2 spring onions (chopped): Provides a fresh, crisp bite and visual vibrance.
2-3 cabbage leaves (shredded): Brings subtle sweetness and texture contrast.
3 cm daikon radish (sliced and quartered): Offers mild peppery notes and tender crunch.
½ carrot (sliced and quartered): Adds a gentle sweetness and color pop.
2-4 shiitake mushrooms (sliced): Earthy flavor that deepens the broth’s complexity.
1 handful enoki mushrooms (pulled apart): Delicate and slightly crunchy, perfect for layering textures.
1 tbsp wakame (dried): Infuses the soup with subtle oceanic notes and a bit of chewiness.
1 tsp white sesame seeds (for garnish): A nutty, toasted finish that adds a lovely visual appeal.

How to Make 10 Minute Zosui – Quick Japanese Rice Soup Recipe

Step 1: Boil the Dashi Stock and Prepare Vegetables

Start by pouring 2 cups of dashi stock into a donabe pot or medium saucepan. Bring it to a boil over high heat to awaken those savory notes. Once boiling, toss in your fresh vegetables, like shredded cabbage, daikon radish, carrot, and mushrooms. Let them cook for about 5 minutes, allowing their natural sweetness and textures to infuse into the broth. This step elevates the soup from just rice and broth into a colorful, nourishing bowl.

Step 2: Add Sushi Rice and Soy Sauce

Next, stir in 1 1/2 cups of cooked sushi rice and 1 tablespoon of soy sauce. The rice acts as the hearty base of the dish, and the soy sauce dips the soup into the perfect savory territory. Reduce the heat to a gentle simmer, cover with a lid, and let it cook for 3 minutes. This simmer allows the rice to absorb the broth’s flavors and thicken the soup slightly.

Step 3: Incorporate the Egg and Spring Onions

Pour the lightly whisked egg into the pot, stirring gently to create ribbons of soft, silky egg throughout the soup. Then sprinkle the chopped spring onions on top for that fresh, green zing. Cover again and turn off the heat, letting the soup sit for about 2 minutes. This rest time lets the egg set perfectly while preserving the gentle warmth of the dish.

Step 4: Serve and Garnish

Your quick and comforting 10 Minute Zosui – Quick Japanese Rice Soup Recipe is now ready! Ladle it into bowls and finish with a sprinkle of white sesame seeds for a charming nutty crunch. This simple final touch brings everything together beautifully.

How to Serve 10 Minute Zosui – Quick Japanese Rice Soup Recipe

A pot filled with cooked rice forms the base layer, pale yellow and slightly sticky in texture, with hints of melted cheese melted unevenly across the surface. At the center of the rice, there is a small pile of bright green chopped scallions sprinkled with white sesame seeds, adding a fresh contrast. The pot has metal sides and wooden handles, placed on a dark textured surface that would be changed to a white marbled texture. Above the pot, a black bowl with a wooden spoon rests slightly out of focus. The lighting highlights the glossy and creamy textures of the rice and cheese, making the dish look warm and inviting. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Beyond the white sesame seeds, you can get creative by adding a few thin slices of pickled ginger, a dash of shichimi togarashi for a bit of smoky heat, or a handful of freshly chopped mitsuba or cilantro for an herbal lift. These little additions make your soup look as delightful as it tastes.

Side Dishes

This zosui pairs perfectly with light side dishes such as a crisp cucumber sunomono salad or a simple grilled fish fillet. For a more substantial meal, steamed or pan-fried dumplings make excellent companions, balancing softness and crunch.

Creative Ways to Present

Serve your zosui in rustic ceramic bowls to emphasize its comforting, homey appeal. For a more refined touch, try clear glass bowls, letting the vibrant colors of vegetables and mushrooms shine through. Garnish with edible flowers or tiny sprigs of herbs for an Instagram-ready presentation.

Make Ahead and Storage

Storing Leftovers

Zosui keeps wonderfully in the fridge for up to 2 days. Store it in an airtight container to maintain freshness and prevent the rice from drying out. Since the soup thickens as it rests, adding a splash of water or broth before reheating brings it back to the perfect consistency.

Freezing

While you can freeze zosui, keep in mind that the texture of cooked rice may change slightly after freezing and thawing. If you want to freeze it, use freezer-safe containers, leaving some room at the top. Thaw it overnight in the fridge before reheating gently on the stove.

Reheating

Reheat on low to medium heat, stirring occasionally. Add a little water or dashi to loosen the soup if it has thickened. This helps revive the silky texture and ensures every spoonful is just as comforting as when freshly made.

FAQs

Can I use regular rice instead of sushi rice?

You can, but sushi rice’s sticky texture makes it ideal for zosui. If using regular rice, expect a less creamy consistency, but the flavors will still be delicious.

Is dashi stock necessary for this recipe?

Dashi provides the foundational umami that makes zosui special. While you can substitute with vegetable or chicken broth, the taste will be less authentic and may lack the distinctive Japanese flavor profile.

Can I add protein to this soup?

Absolutely! Thinly sliced chicken, tofu cubes, or even leftover cooked seafood can be added during the initial simmer to make the dish more filling without overwhelming the delicate broth.

How do I make this soup vegan or vegetarian?

Use a kombu (kelp) and shiitake mushroom-based dashi instead of traditional fish dashi. Omit the egg or use a vegan scrambled egg substitute, and load up on vegetables for a hearty, vegan-friendly zosui.

What’s the difference between zosui and okayu?

Zosui is a lighter rice soup with dashi broth and distinct ingredients, often incorporating vegetables and eggs. Okayu is a thicker rice porridge made primarily with just rice and water, commonly eaten for soothing the stomach.

Final Thoughts

This 10 Minute Zosui – Quick Japanese Rice Soup Recipe is pure comfort in a bowl — simple, quick, and endlessly satisfying. It’s an easy way to bring a little cozy Japanese charm to your kitchen anytime, especially when you want a delicious meal with minimal fuss. Give it a go and enjoy every soothing spoonful!