Description
A comforting Japanese rice soup made with creamy soy milk and seasoned with soy sauce and sesame oil. This gentle-flavored zosui is perfect for a nourishing, warm meal, combining the heartiness of cooked rice with the subtle sweetness of soy milk and the richness of a softly cooked egg.
Ingredients
Main Ingredients
- 1 cup cooked rice
- 1 1/2 cups soy milk
- 1/2 cup vegetable or dashi broth
- 1 egg
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 green onion, chopped
Instructions
- Heat Soy Milk and Broth: In a pot, gently combine the soy milk and vegetable or dashi broth. Warm over medium-low heat to avoid boiling and curdling.
- Add Cooked Rice: Stir in the cooked rice and let the mixture simmer gently for 5 to 7 minutes, allowing the rice to absorb the liquid and soften.
- Season the Soup: Mix in the soy sauce and sesame oil to infuse the soup with umami and a hint of nuttiness.
- Incorporate the Egg: Slowly pour the beaten egg into the pot while stirring gently and continuously to create tender egg ribbons throughout the soup.
- Set the Egg: Continue to cook the soup briefly until the egg is cooked and set, ensuring a smooth texture.
- Garnish and Serve: Sprinkle chopped green onion on top and serve the zosui warm for a cozy, comforting meal.
Notes
- Do not boil soy milk to prevent curdling and maintain smooth texture.
- Use leftover cooked rice for convenience and best consistency.
- Customize by adding tofu cubes or vegetables such as mushrooms or spinach for added nutrition and flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
