Genmai Zosui: A Great Way to Use Leftover Rice

Zōsui (雑炊, literally “miscellaneous cooking”), or ojiya (おじや), is a mild and thin Japanese rice soup akin to a rice-based vegetable soup. It is made from pre-cooked rice and dashi or water seasoned with either soy sauce or miso and cooked with other ingredients such as meat, seafood, mushrooms, and vegetables.[1] It is generally served to those who are sick or otherwise feeling unwell, and is usually only served in the winter.

Leftover soup from nabe is often re-used for zosui. Instead of rice, udon and ramen noodles are recent alternatives.

Print Recipe

Genmai Zosui: A Great Way to Use Leftover Rice

Difficulty: Beginner Prep Time 10 min Cook Time 20 min Total Time 30 mins Calories: 337

Ingredients

Servings

• 1 liter dashi (See how to make dashi here)
• 4 tablespoons soy sauce
• 1 teaspoon salt
• 1.5 cups fresh shiitake, sliced
• 1.5 cups cooked rice
• 2 large eggs, beaten

Instructions

1. Bring the dashi, soy, and salt to a boil in a medium saucepan.

1. Once you have the mixture boiling, add the shiitake, turn down to medium heat and cook for about 5 minutes.

2. When the shiitake is done, add the rice and stir to break up the clumps and warm through.

1. Give the soup a good stir to get a whirlpool going and gently pour in the beaten egg. Cover, set heat to low and cook for 3 minutes.

1. After the 3 minutes, remove from heat and let stand for 2 more minutes. When the time is up, you’re done!

2. Grab yourself a big bowl, some chopped green onion and some shichimi togarashi and enjoy.