AI-generated image
Zosui
Rice and vegetable soup
Zōsui (雑炊): cooked rice simmered in seasoned vegetarian dashi with vegetables and egg
In Japan, zosui is what happens to the last of the hotpot broth: when the nabe is nearly finished, leftover rice goes into the pot with beaten egg, and everyone shares the soft, savoury porridge at the end. It is also the light dish made at home for upset stomachs and cold nights, using any rice from the cooker. This version uses kombu-shiitake dashi, mushrooms and greens. Eggs are an allergen. A portion is about 260 kcal. The common mistake is stirring the rice too much, which turns it gluey like okayu; zosui should be loose, with separate grains in clear broth. Chef's tip: rinse the cooked rice briefly in a sieve before adding it; it washes off surface starch and keeps the broth clear.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 2
Ingredients
- 3 cups water
- ⅛ oz kombua 10 cm piece
- 10 ½ oz cooked Japanese ricecold leftover rice is best
- ¼ carrotcut into thin strips
- 1 ¾ oz shimeji or enoki mushroomsseparated
- 1 tbsp light soy sauce
- ¼ tsp salt
- 2 eggsbeaten
- 2 spring onionssliced
- ½ nori (optional)sheet, cut into thin strips
Shop this recipe on Amazon
What you'll need
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Heat 3 cups water with ⅛ oz kombu and 2 dried shiitake mushrooms gently for 8 minutes until just simmering. Remove the kombu; slice the shiitake and return it to the pot.
8 minStep 2: Put 10 ½ oz cooked Japanese rice in a sieve and rinse it briefly under cold water to separate the grains. Drain.
Step 3: Add ¼ carrot, 1 ¾ oz shimeji or enoki mushrooms, 1 tbsp light soy sauce and ¼ tsp salt to the broth and simmer for 2 minutes. Add the rice and simmer for 3 minutes, stirring only once or twice, until the rice is hot and slightly softened.
5 minStep 4: Pour 2 eggs in a circle over the surface, cover and turn off the heat. Leave for 1 minute, until the egg is just set but still soft.
1 minStep 5: Scatter with 2 spring onions and ½ nori and serve in bowls.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 10 g
- Carbs
- 42 g
- Fat
- 5 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does zosui take?
- About 20 minutes in total: 5 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of dried shiitake mushrooms?
- Aubergine, diced, same weight.
- What can I use instead of cooked japanese rice?
- Any long-grain rice, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Yaki onigiriGrilled rice balls
Yaki onigiri (焼きおにぎり) are rice balls grilled until they form a crisp, toasty crust, then brushed with soy sauce glaze. They are eaten all over Japan, at izakaya, at barbecues and from the freezer section, as a snack or with miso soup. The inside stays soft and steamy while the outside crackles. Best eaten hot, straight from the pan. Chef's tip: let the shaped rice balls dry for 10 minutes before they go in the pan. A drier surface forms a better crust and won't stick, and the glaze goes on only at the end so it doesn't burn.
Miso soup
Miso soup (味噌汁) is drunk every day in homes all over Japan, at breakfast as well as dinner, beside a bowl of rice. The base is dashi; this vegan version uses kombu and dried shiitake instead of bonito, which gives it a deep, rounded flavour. Silken tofu and wakame seaweed are the classic fillings. It takes ten minutes; just remember not to boil the miso. Chef's tip: add the miso at the very end and never let it boil. Boiling kills the miso's fresh, fermented aroma; Japanese cooks say the soup should only 'smile', with the surface barely trembling.
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
Indian