Posted by: Deana | December 4, 2008

Japanese Thick Rice Soup

This is another recipe from 366 Delicious Ways to Cook Rice, Beans, and Grains, page 72.  It is what it is, simple rice soup.  It tastes good, but doesn’t have a lot of flavor.  It’s probably not something to serve to guests, but is a good stay at home meal.  Especially if you’re recovering from being sick, as Z was this week.
Japanese Thick Rice Soup

  • 6 cups high-quality chicken or vegeable broth
  • 3 cups cooked white rice (Z did the rice, I think he cooked 1½ cups of dry rice)
  • 1 T. tamari or soy sauce, or more to taste
  • 1 tsp. grated fresh ginger (we didn’t have any, so I put in a little ground ginger, maybe ½-1tsp.)
  • 2 scallions, thinly sliced
  • 2 large eggs, lightly beaten

In a large saucepan, heat the broth to boiling.  Add teh rice, tamari, ginger, and scallions.  Reduce the heat to low and simmer for 10 minutes, until the rice is quite soft.  Vigorously stir in the eggs.  Simmer for another 2 minutes, until the eggs are cooked.  Serve at once.  This will thicken to a porridge-like consistency on standing.


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