Vegetable Brown Rice Zosui (Japanese Rice Soup)

Zosui is a Japanese comfort food made by adding pre-cooked rice to a broth. The broth can be made from scratch, or cooked rice can be simmered in leftover broth of nabe. Zosui is traditionally made with dashi It is the perfect easy-to-make meal on a cold day!

Vegetable Brown Rice <i>Zosui</i> (Japanese Rice Soup) Ingredients

Ingredients (serves 3-4):
To Cook in the Rice Cooker:

1 cup (rice measuring cup) short or medium grain brown rice
Water to fill to water level 1 for “BROWN RICE”

To Prepare Separately:

3 cups chicken broth
3 leaves cabbage, chopped
8 oz. bamboo shoots, sliced and boiled (drain if using canned bamboo shoots)
3 leaves rainbow Swiss chard, chopped
3 green onions, cut into bite-size pieces
3 Tbsp. soy sauce
1 Tbsp. mirin (Japanese sweet rice wine)
2 eggs

Vegetable Brown Rice <i>Zosui</i> (Japanese Rice Soup) Step 1

Measure the rice accurately using the measuring cup that came with your rice cooker. Rinse rice quickly once, drain and place in the inner cooking pan. Add water to the corresponding water level for “BROWN RICE.” Cook the rice using the “BROWN” setting.

Vegetable Brown Rice <i>Zosui</i> (Japanese Rice Soup) Step 2

When the rice cooker begins to count down to completion, prepare the soup. In a large clay cooking pot or a Dutch oven, place chicken broth, cabbage, bamboo shoots, stem portion of Swiss chard and turn heat to medium high. Once the broth boils, add cooked brown rice and cover with lid.

Vegetable Brown Rice <i>Zosui</i> (Japanese Rice Soup) Step 3

Cook for 3 minutes, add leaves of Swiss chard, green onions, soy sauce and mirin to the pot then place the lid back on the pot and cook until the broth boils again.

Vegetable Brown Rice <i>Zosui</i> (Japanese Rice Soup) Step 4

In a small bowl, beat eggs with a fork. Pour over surface of soup, turn off the heat and cover the lid.

Vegetable Brown Rice <i>Zosui</i> (Japanese Rice Soup) Step 5

Allow eggs to cook for 2 minutes then serve in bowls.