Japanese Soup (Zosui)
6 servings
30 minutes
Dzosui is a traditional Japanese soup known for its soft, warming texture and rich flavor. This soup originated as a way to use leftover rice, transforming into a light yet nutritious dish. Made with chicken broth, it absorbs its rich taste, while crab meat adds a refined ocean sweetness. Beaten eggs make the texture tender and silky, and soy sauce and green onions highlight the Japanese character of the dish. Dzosui is perfect for cold evenings and is often consumed as a restorative meal after illness. Its simplicity in preparation and harmony of flavors make it a beloved home soup in Japan.
1
Boil rice in unsalted water. Rinse. Let the water drain.
- Rice: 200 g
2
Cut the crab meat (or crab sticks) along the fibers into large pieces.
3
We heat the broth. We add rice to it. Bring to a boil.
- Chicken broth: 3 l
- Rice: 200 g
4
After the broth boils, it needs to be salted. However, it is important to consider that the soy sauce added at the end can also be quite salty.
- Salt: to taste
5
Add crab meat, breaking it into strands. Let it simmer for 5-7 minutes.
- Crab meat: 400 g
6
Beat 3 eggs until smooth and, while constantly stirring, pour them into the boiling soup. Once the eggs are fully cooked, stop stirring and turn off the heat. Cover the soup with a lid for 10 minutes.
- Chicken egg: 3 pieces
7
When serving, add soy sauce and green onions to each plate.
- Soy sauce: 2 tablespoons
- Spring onion: to taste
