Zosui soup with chicken recipe

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5 from 1 vote

Zosui soup with chicken recipe

The perfect comfort food for all your leftovers

Course Soup

Cuisine Japanese

Keyword comfort food, left-overs, Soup

Prep Time 10

Cook Time 20

Total Time 30

Servings bowls

Calories 854kcal

Author Joost Nusselder

Cost $7

Ingredients

Broth

6 cups dashi use water and 2 dashi packets, or dashi stock cubes
4 tsp soy sauce
1 tsp salt

For zosui

12 oz boneless chicken thigh OR chicken breast
1 carrot small or medium
4 shiitake mushrooms (or champignons)
4 green onions
3 cups short-grain white rice pre-cooked; a day old is best, but you can cook fresh rice and let it cool as well
1 cup edamame (frozen) or if you don't have those, you can use Chinese peas or other green vegetables you have in your fridge (it's leftover day, so see what you can scrounge together)
2 eggs
½ tbsp sesame seeds

US Customary - Metric

Instructions

Gather all the ingredients and a soup pot.
Add the water and dashi to the soup pot and bring to a boil on low heat.
If you’re using dashi packets, poke them until they release all the color and flavor after they’ve boiled for about 2 minutes.
Cover with a lid and boil for another 3 minutes.
Now discard the dashi packet. If you used a stock cube, just mix the liquid well.
Cut the chicken into small bite-sized pieces or strips.
Slice the mushrooms into small pieces (without the stem). It's best to use shiitake because it has more umami, but champignons are perfectly fine if you have those in the fridge.
Slice the carrot a la julienne (thin strips).
Chop the green onions.
Rinse the pre-cooked rice under cold water for about a minute until the water starts to run clear. As you rinse, you remove the starch so the rice keeps its shape.
Now it’s time to start cooking the ingredients, so add the chicken to the dashi soup and wait until it starts to boil.
Once boiling, add in your carrots and frozen edamame or peas, and let it boil for about 4 minutes or until the carrot is tender. You can poke it with a fork to check that it’s adequately boiled.
Now it’s time to add the salt and soy sauce for flavor and stir.
Slowly add rice and mushrooms. Cover the pot and let it cook away for about 10 minutes.
While the soup cooks, beat the eggs in a bowl.
Remove the lid on the pot and slowly drizzle in the eggs.
After a minute, remove the pot from the stove and stir in the green onion and garnish with sesame seeds.

Video

Notes

You’re ready to serve this tasty soup! All you have to do to serve it is add it to a smaller bowl and enjoy it while it’s still hot. There are no real protocols or traditions about serving this soup. You can always garnish with extra toppings like spinach, seeds, or dried seaweed.

Nutrition