Name: 10 Minute Zosui – Quick Japanese Rice Soup Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 2 cups dashi stock (can use leftover stock from agedashi tofu or shabu shabu); 1 tbsp soy sauce; 1 1/2 cups sushi rice (cooked; rinsed for zosui style – thinner soup, or not rinsed for ojiya style – thicker soup); 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); 2 spring onion / green onion (chopped); 1 egg (lightly whisked); 1 tsp white sesame seeds (to garnish)

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Introduction

Zosui is a comforting Japanese rice soup that’s perfect for a quick and nourishing meal. Made with flavorful dashi stock and fresh vegetables, this dish comes together in just 10 minutes. It’s a warm, simple way to enjoy cooked rice in a light broth.

A close-up of a white hammered metal pot filled with creamy rice porridge, light beige in color with a soft, thick texture. In the center, a spoon with a wooden handle lifting a scoop of the porridge, topped with fresh, bright green sliced scallions that add a fresh contrast. The pot sits on a white marbled surface, and part of a woman's hand with clean nails is holding the spoon. The overall image feels warm and comforting. photo taken with an iphone --ar 4:5 --v 7

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 – thinner soup, or not rinsed for ojiya style – thicker soup)
1 tbsp soy sauce
1 egg (lightly whisked)
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)
1 tsp white sesame seeds (to garnish)

Instructions

Step 1: Pour the dashi stock into a donabe pot or medium saucepan and bring to a boil over high heat for 3-5 minutes. For extra flavor, add the vegetables or any protein here and continue boiling for another 5 minutes.
Step 2: Stir in the cooked sushi rice and soy sauce. Reduce the heat to a simmer, cover with a lid, and cook for 3 minutes.
Step 3: Pour in the whisked egg and gently stir through the rice to combine slightly. Add the chopped spring onions on top, replace the lid, then switch off the heat. Let it sit for 2 minutes, or until the egg is cooked to your liking.
Step 4: Serve hot and enjoy. Optionally, garnish with white sesame seeds for a nutty finish.

Tips & Variations

To make a heartier meal, add cooked chicken, tofu, or seafood along with the vegetables.
For a thicker texture, use unrinsed rice for a traditional ojiya style.
Adjust the amount of soy sauce to suit your taste or substitute with tamari for a gluten-free option.
Soak dried wakame in water before adding if you prefer a softer texture.

Storage

Store leftover zosui in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of water or stock to loosen the soup if needed. This dish is best enjoyed fresh as the rice may continue to absorb liquid and thicken over time.

How to Serve

A round silver pot with wooden handles contains one main layer of cooked rice mixed lightly with beaten eggs, giving it a soft, slightly creamy yellow and white texture. On the top center, there is a small pile of chopped green onions with a few white sesame seeds scattered over them, adding a fresh green contrast. The pot sits on a dark, textured surface, next to an empty black bowl with some sauce residue and a wooden spoon resting inside it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of rice for zosui?

While sushi rice is preferred for its stickiness and texture, you can use other short-grain rice varieties. Avoid long-grain rice as it won’t create the desired creamy consistency.

What can I use if I don’t have dashi stock?

If you don’t have dashi, you can substitute with vegetable or chicken broth for a different but still tasty base. Adding a small amount of soy sauce and seaweed can help mimic dashi flavors.