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)

Description

This 10 Minute Zosui is a quick and comforting Japanese rice soup made with dashi stock, sushi rice, fresh vegetables, and a lightly whisked egg. Perfect for a warm, nourishing meal, it combines simple ingredients to create a flavorful and wholesome dish ideal for busy days or a cozy night in.

Ingredients

Broth

2 cups dashi stock (can use leftover stock from agedashi tofu or shabu shabu)

Rice

1 1/2 cups sushi rice (cooked, rinsed for zosui style or not rinsed for thicker ojiya style)

Seasoning

1 tbsp soy sauce

Egg and Garnish

1 egg (lightly whisked)
1 tsp white sesame seeds (to garnish)

Vegetables

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)

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Instructions

Prepare the broth: Pour 2 cups of dashi stock into a donabe pot or a medium saucepan and bring it to a boil over high heat for 3-5 minutes. Optionally, add the shredded cabbage, daikon radish, carrot, shiitake mushrooms, enoki mushrooms, and wakame at this stage to infuse the broth with vegetable flavors and continue boiling for another 5 minutes to soften them.
Add rice and seasoning: Add 1 1/2 cups of cooked sushi rice and 1 tbsp soy sauce to the boiling broth. Stir well to combine all ingredients. Reduce the heat to a gentle simmer, cover with a lid, and cook for 3 minutes to allow the rice to absorb the flavors.
Add the egg and spring onions: Pour the lightly whisked egg into the pot, stirring gently through the rice to create soft ribbons of cooked egg. Sprinkle the chopped spring onions on top without stirring them in, then cover the pot again with the lid. Turn off the heat and let it sit for 2 minutes to gently cook the egg to your preferred doneness.
Serve and garnish: Spoon the zosui into bowls and garnish with 1 tsp of white sesame seeds. Serve immediately while warm and enjoy the comforting flavors of this quick Japanese rice soup.

Notes

Rinsing the sushi rice before cooking creates a thinner, more brothy zosui, while using unrinsed rice results in a thicker, stew-like ojiya.
Dashi stock can be substituted with vegetable or chicken stock if unavailable.
Add proteins such as tofu, cooked chicken, or seafood when boiling the stock for a heartier meal.
Adjust soy sauce quantity to taste for desired saltiness.
The egg can be added slowly while stirring for a silky texture or left to poach on top.
Use a donabe pot for authentic flavor and gentle heat distribution, but a medium saucepan works well.

Prep Time: 4 minutes
Cook Time: 6 minutes
Category: Soup
Method: Stovetop
Cuisine: Japanese