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Zosui served with mushrooms
Delicious and mouthwatering Zosui

Japanese Rice Soup with Mushrooms and Egg (Zosui)

Author: Flavelo
Recipes Soups
Zosui is the Japanese kitchen's answer to Grandma's chicken noodle soup. This thick, warming rice soup was traditionally made from leftover 'nabe' (winter hot pots), but it stands on its own as a dish. The essence is that the cooked rice absorbs the flavor-rich stock (Dashi), while the egg coats the grains like a soft cloud. A bowl of Zosui is like a warm hug on a cool day: simple, clean flavors that serve inner peace.
🕒 Prep Time 10 mins
🍳 Cook Time 20 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Medium saucepan
  • Cutting board and knife
  • Whisk or fork (for the egg)
  • Strainer for washing rice

Allergen Information

⚠️ Egg
⚠️ Soy
⚠️ Wheat

Instructions

1 ✓

Wash the rice thoroughly in cold water until the water runs clear, then parboil it until half-tender in a separate pot, or use leftover cooked rice.

Tip: Washing removes surface starch, keeping your soup clear and preventing it from becoming a gummy paste.
2 ✓

Meanwhile, clean the mushrooms and slice them thinly; slice the scallions (set aside the greens for serving).

Tip: Never soak mushrooms in water as they act like sponges; wiping with a damp cloth is sufficient.
3 ✓

Bring the Dashi stock to a boil, season with soy sauce and sesame oil. Toss in the mushrooms and the white parts of the scallions, then cook for a few minutes until the mushrooms wilt.

Tip: The 'umami' bomb of Dashi gives the dish its depth, providing a meaty flavor sensation without meat.
4 ✓

Add the parboiled rice to the stock and simmer gently for 5-8 minutes until the rice is completely tender and has absorbed the flavors.

Tip: The structure of the rice loosens and locks in the soup, making every bite flavorful.
5 ✓

Lightly beat the eggs, then slowly drizzle them into the simmering soup in a thin stream while stirring gently once.

Tip: The heat instantly sets the egg (coagulation), creating soft, silky ribbons in the soup.
6 ✓

Turn off the heat, sprinkle with the fresh scallion greens, and serve immediately while hot.

Tip: The freshness and crunch of the scallion contrast with the creamy, cooked textures.

Recipe FAQ

Can I use brown rice?
Yes, but it takes much longer to cook, and the flavor will be more robust. White short-grain rice is most authentic for Zosui.
What if I don't have Dashi stock?
You can use high-quality vegetable or chicken broth, though the flavor profile will be slightly different. Deepen the flavors with a little soy sauce.
The soup became too thick.
Rice constantly absorbs moisture. If you let it sit, it will thicken. Simply thin it out with a little hot water or stock.

Ingredients

  • 1 cup Rice (Jasmine or Japanese short-grain, uncooked)
  • 5 oz Mushrooms (Shiitake or Cremini)
  • 2 pieces Eggs
  • 2 stalks Scallions (Green Onions)
  • 3 tbsp Soy Sauce
  • 3.5 cups Dashi Stock (or water and dashi powder)
  • 1 pinch Salt and Pepper
  • 1 tbsp Sesame Oil