Simple Japanese rice soup with eggs, cilantro and scallions in a light vinegar, sake broth.
Prep Time:10 minutes
Cook Time:8 minutes
Total Time:18 minutes
Yield:4 people 1x
Category:Soup
Cuisine:Japanese
Ingredients
Scale
1 1/2 cup cooked Japanese rice
3 tablespoons rice vinegar
3 1/2 cups dashi broth
2 eggs (beaten)
2 teaspoons light soy sauce
For the sushi rice vinegar:
2 tablespoons sake
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon salt
Toppings:
2 tablespoons scallions (finely chopped)
2 tablespoons chopped cilantro (roughly chopped)
2 tablespoons chives (roughly chopped)
shredded dried seaweed (nori)
Instructions
Zap the cooked rice in the microwave for a few second, until hot. Pour the sushi rice vinegar over the rice and mix well with a spoon.
Heat up the dashi broth in a medium size pan until very hot. Add rice, stir and bring to boil.
When the water is boiling, lower heat, cover and let simmer for 6 minutes. Pour light soy and stir well.
Turn off the heat, pour the beaten eggs and leave for 10 seconds. Slowly stir with chopsticks or a fork to break up the egg mixture. Don’t over stir, a short swirly motion should be enough.
Put the toppings (except nori) at the bottom of each bowl, divided evenly. Pour the soup and top with shredded nori. Serve immediately.