Print

Cozy Japanese Rice Soup

Cozy Japanese Rice Soup - featured image
Print Recipe

A quick and comforting Japanese rice soup made with savory dashi broth, tender short-grain rice, and subtle ginger, perfect for busy days or when you need a warm, soothing meal.

Ingredients

Scale
  • 2 cups cooked short-grain rice (leftover or freshly cooked)
  • 4 cups dashi stock (kombu and bonito flakes recommended or instant dashi granules)
  • 1-inch piece fresh ginger, peeled and thinly sliced
  • 2 tablespoons soy sauce (low-sodium preferred)
  • 1 tablespoon mirin
  • 2 stalks green onions, thinly sliced
  • 1 teaspoon sesame oil (optional)
  • 4–5 shiitake mushrooms, dried or fresh, sliced (optional)
  • Half a block soft tofu, cubed (optional)

Instructions

  1. Prepare the dashi stock: soak a 4-inch piece of kombu in 4 cups (1 liter) of cold water for 30 minutes. Slowly heat until just before boiling and remove the kombu. Add a handful of bonito flakes, simmer for 2 minutes, then strain. (If using granules, dissolve as per package instructions.)
  2. Peel and thinly slice a 1-inch piece of ginger. Add to the dashi and bring to a gentle simmer for 5 minutes to infuse flavor.
  3. If using dried shiitake mushrooms, soak them in warm water for 20 minutes, then slice and add to the pot. Fresh mushrooms can be added directly. Simmer for 5 more minutes.
  4. Stir in 2 tablespoons soy sauce and 1 tablespoon mirin. Taste and adjust seasoning with a pinch of salt if needed.
  5. Gently fold in 2 cups cooked short-grain rice. Let simmer for 3-5 minutes to warm through and slightly thicken the soup. Add water or more dashi if too thick.
  6. If using tofu, carefully add cubed soft tofu and warm through for 2 minutes without stirring vigorously.
  7. Remove from heat, drizzle 1 teaspoon sesame oil, and sprinkle sliced green onions on top.
  8. Serve immediately.

Notes

Use leftover short-grain rice for best texture. Avoid boiling vigorously after adding rice and tofu to prevent mushiness. Thinly slice ginger to avoid overpowering flavor. Instant dashi granules can be used for convenience. For vegetarian/vegan version, use kombu-only dashi or vegetable broth and omit bonito flakes. Warm rice separately if cold to prevent clumping. Add optional ingredients like mushrooms, tofu, or greens to vary the recipe.

Nutrition

Keywords: Japanese rice soup, dashi soup, comfort food, quick soup, easy Japanese recipe, ginger soup, tofu soup, shiitake mushroom soup

Find it online: https://emacrave.com/cozy-japanese-rice-soup-recipe-easy-quick-comfort-meal-in-30-minutes/