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Vegetarian, East Asian

Zosui with eggs and vegetables

Zosui is a Japanese rice soup bound with beaten egg, served hot in a ginger scented vegetable broth. This recipe serves 4, takes 25 minutes, is rated very easy, and costs about €1.60 per person. The key to success is well rinsed rice and an egg poured in a thin stream off the heat so it stays silky.

Tonight we're warming up with zosui, the soft Japanese rice soup bound with beaten egg, just the thing when you need a hug in a bowl.

Zosui with eggs and vegetables
Total time
25 min
Difficulty
Very easy
Cost per person
€1.60
Calories per person
480 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

Zosui is the Japanese take on rice soup that warms you up without any fuss. The ginger scented broth coats tender grains of rice, thin slices of carrot and shiitake, all brought together by beaten egg that sets into soft silky ribbons on top. Every spoonful is mild, a little savory thanks to the soy sauce, and comforting the way a soup should be when you need one.

It is the perfect weeknight dinner when you do not feel like fussing, especially if you already have leftover cooked rice in the fridge. Kids generally love this thick, gentle soup texture with nothing hard to chew. You can also serve it on a quiet Sunday evening to end the week on a light, cozy note, with no meat or fish involved.

The ingredients

4 people

Pantry

  • Cooked riceoften in the pantry 500 g
  • Vegetable brothoften in the pantry 1.2 l
  • Soy sauceoften in the pantry 2 tbsp

Fruits and vegetables

  • Carrots 2
  • Shiitake mushrooms 150 g
  • Fresh spinach 100 g
  • Scallions 3
  • Fresh ginger 1 piece

Dairy

  • Eggs 4

Allergens Eggs, Soy, Gluten

The step by step recipe

  1. Slice the carrots into thin rounds, and finely chop the shiitake mushrooms and scallions.

    Cut everything thin and even, the broth only has a few minutes to soften them.

  2. Bring the broth to a simmer with the grated ginger, then add the carrots and shiitake mushrooms. 8 min

    Keep the broth at a gentle simmer, it stays clear and fragrant.

  3. Rinse the cooked rice under hot water to remove the starch, then add it with the spinach and soy sauce. 5 min

    Rinsing the rice keeps the broth from turning cloudy and sticky, it is the key to a true zosui.

  4. Beat the eggs, pour them in a thin stream into the soup, turn off the heat, and cover for one minute. 1 min

    Do not stir right away, let the egg form big ribbons.

  5. Serve in bowls with the chopped scallions on top.

    A drizzle of toasted sesame oil on top adds a nutty aroma.

Our tips to get it right

  • Use rice that was cooked and cooled earlier rather than freshly made rice, it soaks up the broth better without turning mushy.
  • Grate the ginger very finely so it infuses the broth well without leaving big fibrous pieces in the bowls.
  • Taste the broth before adding the egg and adjust the soy sauce if needed, since it is harder to fix the seasoning once the egg goes in.

The variations

  • Swap the shiitake for button mushrooms if you cannot find any, the flavor will be less savory but the texture still works.
  • For a spicier version for the adults, add a drizzle of toasted sesame oil and a pinch of chili at the end of cooking.
  • To go faster with hungry kids, skip rinsing the rice and serve the soup a bit thicker, they often love it that way.

What to serve it with

  • A few fresh lettuce leaves on the side
  • A warm cup of green tea
  • Edamame as a starter

Storage

Zosui keeps for 2 days in the fridge in a sealed container, though the rice keeps absorbing broth and the soup gets thicker. It does not freeze well since the egg and rice change texture. Reheat it gently on the stove, adding a splash of broth or water to bring back a soupy consistency.

Questions about this dish

Can you make zosui ahead of time?

You can make the broth with the vegetables ahead, but add the rice and egg right before serving. The rice keeps soaking up liquid as it sits, and the egg loses its silky texture once it cools.

Can spinach be swapped for another green vegetable?

Yes, napa cabbage or chard leaves work very well instead of spinach. Add them at the same stage so they keep a bit of bite in the broth.

How do you get nice egg ribbons in the soup?

Pour the beaten egg in a thin stream, moving in circles over the simmering broth, then turn off the heat right away. Do not stir during the one minute rest, the egg sets naturally into ribbons.

Does rice cooked the day before work for this recipe?

Yes, it is actually better since it holds up to cooking and soaks up the broth without turning mushy. Rinsing it under hot water is still essential to remove the extra starch.

How long does it take to make a zosui with eggs and vegetables?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a zosui with eggs and vegetables?

About 480 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a zosui with eggs and vegetables cost?

About €1.60 per serving, or €6.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, soy, gluten. Always check the labels of the products you buy.

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