10 Minute Zosui – Quick Japanese Rice Soup Recipe
This 10 Minute Zosui is a quick and comforting Japanese rice soup made with dashi stock, sushi rice, fresh vegetables, and a lightly cooked egg. Perfect for a warm, nourishing meal made swiftly in one pot, this recipe offers a flavorful, satisfying dish that captures the essence of traditional Japanese home cooking.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2-3 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
- Diet: Gluten Free
Ingredients
Scale
Soup Base
- 2 cups dashi stock (can use leftover stock from agedashi tofu or shabu shabu)
- 1 tbsp soy sauce
Rice
- 1 1/2 cups sushi rice (cooked; rinsed for zosui style – thinner soup, or not rinsed for ojiya style – thicker soup)
Vegetables & Mushrooms
- 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)
Others
- 1 egg (lightly whisked)
- 1 tsp white sesame seeds (to garnish)
Instructions
- Boil the Dashi Stock: Pour the dashi stock into a donabe pot or medium saucepan and bring it to a boil over high heat for 3-5 minutes. Optionally, add vegetables or protein to the pot now and continue boiling for another 5 minutes to infuse flavors.
- Add Rice and Soy Sauce: Add the cooked sushi rice and soy sauce to the boiling stock. Stir well to combine. Reduce the heat to a gentle simmer, put the lid on, and cook for 3 minutes to meld the flavors.
- Incorporate the Egg and Spring Onions: Slowly pour in the lightly whisked egg while stirring through the rice mixture to distribute it evenly. Sprinkle the chopped spring onion on top, cover the pot again, then switch off the heat. Let it sit covered for 2 minutes or until the egg is cooked to your preference.
- Serve and Garnish: Ladle the zosui into bowls and garnish with white sesame seeds for a fragrant finish. Serve immediately and enjoy the warm, comforting soup.
Notes
- The rice can be rinsed before cooking for a lighter, thinner zosui or left unrinsed for a thicker, heartier texture known as ojiya style.
- Use dashi stock leftovers to enhance flavor and reduce waste; kombu or bonito-based stocks work best.
- Feel free to add other proteins like cooked chicken or tofu based on preference.
- Adjust vegetables according to seasonality or availability.
- This recipe is very flexible and can be adapted to personal taste by varying the soy sauce amount or adding chili for extra kick.
Keywords: Zosui, Japanese rice soup, quick soup recipe, dashi soup, comfort food, easy Japanese meal
