Ojiya (Japanese Rice Soup)

Name: Ojiya (Japanese Rice Soup)
Total time: 1800 s
Yield: 5 servings
Cuisine: American
Ingredients: 2 cups Japanese rice (cooked and washed); 600 ml water; 1 1/3 teaspoon instant dashi powder; 3 small mushrooms (dried shiitake mushrooms, if possible); 1 carrot; 150 g tofu (kinu); 2 eggs; about 1 teaspoon soy sauce

D.Erika @cook_2521719

My mom often cooked ojiya when I was sick. It is easy to digest and nutritious. You can also add daikon radish, spinach, small fish, fried tofu etc. at your choice. The cooking time doesn't contain the time to cook the rice.

D.Erika @cook_2521719

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Ingredients

30 mins

5 servings

2 cupsJapanese rice (cooked and washed)
600 mlwater
1 1/3 teaspooninstant dashi powder
3 smallmushrooms (dried shiitake mushrooms, if possible)
1carrot
150 gtofu (kinu)
2eggs
about 1 teaspoonsoy sauce

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Steps

30 mins

1

Wash the cooked rice and drain. If you use dried mushrooms, wash and soak them in some water for a while (mine said 20 minutes in hot water or 1 hour in cold water). Cut the carrot in small pieces.
2

Put 600 ml water (if you use dried mushrooms, use the water in which you soaked them for additional flavor) in a pot. Add the dashi powder, then the carrot and the mushrooms (cut in pieces). Boil until the carrot becomes slightly soft.
3

Add the rice in the pot and the tofu. Keep boiling and add the 2 beaten eggs.
4

When the eggs are cooked, it's ready. Add a teaspoonful soy sauce (you can also add some salt if you think the taste is weak, but less salt is better!).