Healthy eating - 2021-09-10

Zosui (Japanese rice soup)

A vegan/vegeterian adaptable soup recipe from japan which is hearty and simple. It is easily customisable, as you can use whatever leftovers you have and the rice can be pre cooked.

Ingredients

• 6,6 dl Chicken/mushroom stock
• 2 tsp Soy sauce
• 1/2 tsp Salt
• 1,5 dl Boneless chicken
• 1 inch of Carrot
• 2-3 Mushrooms
• 2 Green onions
• 2,5 dl Cooked rice
• 1 Large egg
• 1/2 tsp Toasted sesame seeds
• 1/8 tsp White pepper

Steps

1. Gather ingredients

Broth base

1. Mix together the broth ingredients chosen.
2. Add soy sauce.
3. Boil on low heat.

Prepare ingredients

1. Remove excess fat and cut chicken into bite-size pieces.
2. Thinly slice mushrooms, excluding the stem.
3. Quarter and slice lengthwise the carrot.
4. Cut up green onion for garnish later.
5. Wash rise if made long ago.

Cooking

1. Add chicken to broth base.
2. Put on the lid and bring to medium-low boil. Skim scum from the surface once boiling.
3. Add the carrot and place the lid on again. Cook 4-5 minutes.
4. Add salt once the carrot is tender.
5. Add mushooms and well drained rice, cover to cook for 10 minutes.
6. Beat the egg in a small bowl.
7. Drizzle slowly the egg over the surface of the soup.
8. Add green onion, white pepper and sesame seeds on top to garnish.
9. Serve in individual bowls.