Japanese Rice Soup

Ingredients

Making with Yosenabe Soup Stock (note 1)

• 500ml (16.9oz) soup stock from Yosenabe (note 2)
• 200g (7.1oz) cooked rice (can be frozen)
• 2 beaten eggs
• 4 tbsp finely chopped shallots (scallions)

Making from Scratch (note 3)

• 500ml (16.9oz) dashi stock (note 4)
• 2 tsp soy sauce
• A pinch of salt
• 40g (1.4oz) carrot, julienned into 2.5cm (1”) lengths
• 3 small shiitake mushrooms thinly sliced
• 200g (7.1oz) cooked rice (can be frozen)
• 2 beaten eggs
• 4 tbsp finely chopped shallots (scallions)

Instructions

Making with Yosenabe Soup Stock

1. Heat the soup stock over high heat.
2. When it has started boiling, add rice and mix well ensuring that each grain is separated in the soup.
3. When it has started boiling again, reduce the heat to medium and add egg, spreading on the surface evenly (note 5), then place a lid on.
4. Cook for 15-30 seconds or until egg is nearly cooked (note 6).
5. Sprinkle shallots over and serve immediately.

Making from Scratch

1. Add dashi stock, soy sauce and salt in a pot and bring it to a boil.
2. Add carrots and shiitake mushrooms. Cook for a couple of minutes or until the vegetables are cooked.
3. Add rice and mix well ensuring that each grain is separated in the soup.
4. When it has started boiling again, reduce the heat to medium and add egg spreading on the surface evenly (note 5), then place a lid on.
5. Cook for 15-30 seconds or until egg is nearly cooked (note 6).
6. Sprinkle shallots over and serve immediately (see the photo below this recipe).