Zosui is a nourishing Japanese rice soup cooked in dashi broth with vegetables and tofu. Ready in under 20 minutes, this tonyuu zosui is hearty, satisfying and the perfect comfort meal for the cooler season. (Vegan + Gluten Free)
Say hellooooo to this cold weather essential soup that will warm you right up and keep you feelin’ well & cozy.
Zosui, or Japanese rice soup is something my mom would make for my sisters and I anytime we were sick or feeling unwell. I kid you not, our colds and fevers never lasts for more than a day or two after having copious amounts of this.
What is Zosui (雑炊)?
Zōsui (雑炊) is a rice soup made from pre-cooked rice and a soup base flavoured with dashi and soy sauce. This dish is often made after hot pot (nabe) with the left over soup. Made with easy to digest ingredients, it’s known as a healing or recovery soup which is ideal for when feeling sick or to cure hangovers.
Whats the difference between Zosui and Ojiya?
I think, Ojiya (rice based soup) is more well known outside of Japan. It’s known as the Japanese version of congee or jook where the rice is cooked in broth and almost resembles a thick soup. While both zosui and ojiya both simmer rice in dashi broth, there are subtle differences between the two:
Zosui (雑炊)
- Dashi broth is flavoured only with soy sauce.
- Day old or frozen rice is rinsed first to remove excess starch.
- Cooked for a short period of time to prevent the rice from losing its shape.
Ojiya (おじや)
- Dashi broth is seasoned with soy sauce or miso paste. The flavour is much lighter and always uses water or a clear broth.
- Rice is not rinsed since we want that thick-porridge consistency.
- Cooked for a longer period of time purposely so the rice is softer and the grains of rice isn’t visible.
Ingredients & Variations
Zosui is comprised of four components:
- Dashi broth: You can use leftover hot pot broth, homemade dashi (recipe coming soon), dashi packets or dashi granules. All these options are quick and easy to make. Be sure to sure to use kombu or shiitake dashi to keep it vegan. I used soy milk for a creamier zosui but you can also use water for a lighter broth.
- Cooked rice: I like to use short grain Japanese rice but medium grain can also be used. You can use frozen rice, rice cooked from the night before or fresh rice.
- Vegetables: Shiitake mushrooms and green onions are typically added for flavour. Plus, any vegetables you have on hand.
- Protein: Any protein of your choice! Typically ground meats, fish and egg is used but to keep it vegan use tofu or natto. There are so many varieties of tofu so you can switch it up, too! Soft tofu, aburaage, smoked tofu… etc. Here, I’m using yuba which is dried bean curd and it kind of mimics cooked eggs.
This rice porridge is super customizable and a great way to use left over vegetables at the end of the week!
How to Make Zosui
This Japanese Rice Soup is incredibly easy to make and takes less than 15 minutes from start to finish:
- Dashi broth: Add soy milk (or water), kombu dashi and soy sauce to a pot and stir until simmering.
- Cook: Add the rice, mushrooms, yuba, green onions and spinach. Stir everything until well combined. Turn off the heat, cover and let it sit for 5-10 minutes to let the rice soak up the broth.
- Serve: Transfer to a donabe bowl (clay pot with a lid) and serve with kimchi, green onions, sesame seeds, sesame oil and any other toppings you like.
This Japanese rice soup isn’t just tummy-warming and big on flavour, but it’s also packed with nutrition which is perfect for the colder season. It’s a great healthy meal for when you’re feeling under the weather, recovering from a cold or for when you just want something quick and easy yet still delicious and hearty. I hope you try and love this cozy-wondersoup as much as we do! ♡
More delicious Japanese rice recipes:
If you recreate this Japanese Soy Milk Rice Soup recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
Hungry for more? Be sure to subscribe to my newsletter and follow along on Instagram, Youtube and Pinterest for more deliciousness!
Tonyuu Zosui (Soy Milk Rice Soup)
- Total Time: 15 minutes
- Yield: 2 servings 1x
Description
Japanese Soy Milk Rice Soup — a nourishing tummy warming soup made with rice, dashi broth, vegetables and tofu! Easy, healthy and ready in under 20 minutes. (Vegan)
Ingredients
- 2 1/2 cups unsweetened soy milk (625ml)
- 2 tsp kombu dashi granules (8g)
- 2 1/2 tbsp soy sauce (38g // tamari for gluten free)
- 1 cup cooked Japanese short grain rice (200g)
- 2 dried shiitake mushrooms, rehydrated (44g rehydrated)
- 2 sheets of yuba, rehydrated (30g rehydrated)
- 2 green onions, sliced
- 2 cups spinach (35g)
Instructions
- Over medium heat, add the soy milk, kombu dashi and soy sauce to a small pot and stir to combine. Once the broth starts to boil, reduce the heat to simmer. Add the rice, mushrooms, yuba, green onions and spinach. Stir everything to combine.
- Turn off the heat, cover the pot with the lid and let it rest for 5 minutes to let it thicken. Serve and enjoy!
Notes
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: entree
- Method: stove top
- Cuisine: vegan, gluten free, japanese
Nutrition
- Serving Size: 1 serving
- Calories: 312
- Sugar: 2.7g
- Sodium: 1167mg
- Fat: 7.1g
- Saturated Fat: 1.4g
- Unsaturated Fat: 4.9g
- Trans Fat: 0
- Carbohydrates: 43.7g
- Fiber: 6.6g
- Protein: 21.1g
- Cholesterol: 0
SAVE IT FOR LATER! ↓
Okonomi Kitchen is a participant in the Amazon Services LLC Associates Program. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce consistent content at no cost to you. Thank you for supporting my plant based kitchen!
First time making and eating zosui! This was so delicious, creamy and easy to make! I used a combination of shimeji and maitake mushrooms, and replaced the yuba with fried tofu that I had. I highly recommend this recipe!
I just tried this today, and it is so good!!! I used frozen peas and frozen spinach, and used tofu instead of yuba. I’m going to try yuba next time around. Thank you Lisa, your recipes are so inspiring and delicious! 🙂
Tried this out last night and I already know it’s going to be a staple dinner for me from now on! So creamy and comforting – packs a real umami punch. I haven’t had yuba in years but am glad this recipe made me stock up on some. It’s so versatile!
I absolutely LOVE this recipe so much!! rice soup is something I loved eating as a kid and this recipe just elevates it with so much flavour, umami and creaminess!! highly recommend to try it 😀
This is the perfect meal for winter/upset tummy. It’s delicious, filling but still light and easy to digest… and so easy to customize with whatever veggies needs to be use. I made it few times already, always makes a big batch so there’s some for the next day!
Second recipe by OkonomiKitchen! Love that I had all the ingredients in stock, perfect for being snowed in. I used traditional dashi (sitting in pantry from past okonomiyaki recipe), rehydrated shitake + soaking water, a can of regular coconut milk, pinch of miso paste in addition to soy sauce, frozen green beans and broccoli shoots, green onions, chili oil, and TVP for added protein! All ingredients from pantry or freezer! So glad I found her insta -> blog with recipes that just “fit” my typical ingredients
Lovely delicious and heartwarming recipe! The soy milk broth was very creamy but not cloying and as Lisa mentioned, super customisable with whatever leftover veggies you have in the fridge ! I used a combination of carrots , sweet potatoes and tofu skin rolls – so good! Will try given it a whirl with some fish next time! Thanks so much for sharing your recipe, Lisa!
This recipe is incredible! We’ve made it twice now and will most likely make it again. For a recipe so simple (refined and easy to follow) the flavour is so rich and complex. I also really like how customizable it can be, at home we make marinated tofu on the side and have it with a variety of greens! Lisa is also super approachable and obviously very passionate about what she does and it really shows in her food.
This soup was so creamy and delicious! I had it with a side of steamed veggies with miso sauce and it was perfect for a light and healthy dinner !
Hi Nina, I’m so glad you tried and enjoyed this recipe! Thank you for sharing 🙂
This is my new favorite soup! It’s so simple to make but tastes so creamy and amazing! I’ve made it twice within the last week already and definitely plan to make it again in the future! My whole family loved it, even those who aren’t the biggest fans of vegan food. So delicious!!
Zosui was one of my favourite winter meals in Miyazaki but I had no idea how to make it myself. Thanks for the great recipe! I made a few changes based on what I had on hand… oat instead of soy milk, kale instead of spinach, soft tofu instead of yuba. I’ll definitely be making this again as it’s starting to get colder.