1. Miso Simmered Udon Style Zosui (Rice Soup)
Ingredients (1 serving)
・3.5 oz (100g) Cooked rice
・2 oz (60g) Chicken
・A pinch of Salt and pepper
・1 oz (30g) Carrot
・0.7 oz (20g) Chinese chive
・0.7 oz (20g) Shimeji mushroom
・2-3 slices of Kamaboko (Boiled fish cake)
・Half sheet of Thin fried tofu (Abura-age)
・1 Egg
・1/2 tsp Oil
・1.25 cups (300ml) Water
・1 tbsp Miso paste☆ (Soybean miso is better)
・1 tbsp Sake☆
・1 tbsp Mirin☆
・1-2 tsp Sugar☆
・A pinch of Dashi powder☆
・A pinch of Salt☆
Direction
1. Cut all the ingredients into small (bite-sized) pieces. Stir-fry chicken with a little oil, then sprinkle salt and pepper. When the chicken changes color, add the carrots.
2. Stir-fry for a while, and add cooked rice (refrigerated or frozen items are acceptable), mushrooms, fried tofu, and water.
3. Simmer for a while and season them with ☆. Bring to a boil, add Chinese chive and crack the egg into the pot. When the egg has reached the desired consistency, it is done.
2. Creamy Salmon Zosui (Rice Soup)
Ingredients (1 serving)
・3.5 oz (100g) Cooked rice
・Half Salmon fillet
・1 tsp Sake
・0.4 cup (100ml) Water
・0.4 cup (100ml) Milk
・1.7 oz (50g) Cottage cheese
・1/2 tsp Consomme (or Chicken stock powder)☆
・A pinch of Salt and pepper☆
Topping
・Black pepper
・Mitsuba leaves
Direction
1. Cook salmon in a frying pan after pouring a little sake. (Sprinkle salt as needed.) When it’s cooked, make salmon flakes.
2. Put water, milk and cooked rice in a pot. Stir and add ☆. Simmer until the rice absorb the soup well. Turn off the heat, and add cottage cheese. Mix well. Sprinkle mitsuba and black pepper as you like.
3. Tomato Zosui (Rice Soup)
Ingredients (1 serving)
・3.5 oz (100g) Cooked rice
・2.8 oz (80g) Onion
・0.7 oz (20g) Ham slices
・2-3 tbsp Canned corn
・0.4 cup (100ml) Water
・0.8 cup (200ml) Tomato juice
・1/2 tsp Consomme (or Chicken stock powder)☆
・1/2 tsp Soy sauce☆
・1/2 tsp Sugar☆
・A pinch of Dashi powder☆
・A pinch of Salt☆
Topping
・Cottage cheese
・Parsley
Direction
1. Thinly slice the onion, and simmer it with water until soft.
2. When onion gets soft, add cooked rice, shredded ham, corn, and tomato juice.
3. Season them with ☆. Simmer until the rice absorb the soup well. Add more salt or soy sauce as needed. Top with cheese of your choice.
4. The Simplest Egg Zosui (Rice Soup)
Ingredients (1 serving)
・3.5 oz (100g) Cooked rice
・1 Egg
・1.25 cups (300ml) Water
・1/2 tsp Dashi powder☆
・1/2 tsp Soy sauce☆
・A pinch of Salt☆
Topping
・Minced green onion
Direction
1. Put cooked rice and water in a pot. Bring to a boil. Add ☆ and prepare beaten egg.
2. Bring to a boil again, and add the beaten egg. Stir gently and when egg is cooked, it’s done. Sprinkle minced green onion as you like.
5. Dandan Soup Style Zosui (Rice Soup)
Ingredients (1 serving)
・3.5 oz (100g) Cooked rice
・2 oz (60g) Ground meat (chicken or pork)
・2 oz (60g) Bamboo shoots
・0.7 oz (20g) Shimeji mushroom (or Shiitake mushroom)
・Half clove of Garlic
・0.8 cup (200ml) Water
・1/2 tsp Doubanjiang
・1/2 tsp Sesame oil
・2 tsp Ground sesame☆
・1-2 tsp Miso paste☆
・1 tsp Soy sauce☆
・1 tsp Chicken stock powder (Shantan)☆
・1/2 tsp Sugar☆
Topping
・Minced green onion
・Raayu (Red chili oil)
Direction
1. Mince shimeji mushrooms and garlic. Dice bamboo shoot. Put oil, garlic, and doubanjiang in a pot. Warm up a little and cook ground chicken with them.
2. When the chicken changes color, add bamboo shoots and mushrooms. Stir-fry for a while and add cooked rice and water. Season them with ☆. Simmer until the rice absorb the soup well. It is recommended to eat it with raayu.
6. Hot and Sour Soup Style Zosui (Rice Soup)
Ingredients (1 serving)
・3.5 oz (100g) Cooked rice
・2 oz (60g) Tofu
・2 oz (60g) Bamboo shoots
・1 oz (30g) Carrot
・1 oz (30g) Crab sticks (Surimi)
・0.7 oz (20g) Chinese chive
・1 Egg
・1.25 cups (300ml) Water
・2 tsp Rice vinegar
・1 tsp Soy sauce☆
・1-2 tsp Chicken stock powder (Shantan)☆
・A pinch of Salt☆
・A pinch of Salt and pepper☆
Topping
・Raayu (Red chili oil)
Direction
1. Cut carrots and bamboo shoots into small pieces. Simmer carrot first with a little water.
2. When the carrot get soft, add cooked rice, bamboo shoots, tofu, and the rest of water. Season them with ☆. Simmer for a while.
3. When it’s slightly boiled, add crab sticks and rice vinegar.
4. Add Chinese chive, bring to a boil again, and add beaten egg. When it’s cooked, it’s done. It is recommended to eat it with raayu.
