Japanese Rice Soup

19 Feb
February 19, 2014

I have the flu.  I feel terrible.  I want to curl up into a ball and sleep for 24 hours.  Sadly that isn’t going to happen.  I am way too busy right now.

I was going to share my kareage recipe with you, but I am feeling sookie and instead sharing this soup recipe.  This soup is a pure comfort soup, a soup that gives you a hug from the inside.

Rice Soup

Josh calls it gruel.  I am sure that Oliver would be quite happy if a bowl was served up to him and I’m sure those famous words would be uttered “please sir, may I have some more?”

He may be right in calling it gruel, but if gruel it is, then it is mighty tasty and satisfying.  It reminds me of Chinese congee.

Japanese short grain rice is slowly cooked in dashi.  Cooked until it starts to break down.  This soup is simple as well as the flavours used.  There is some ginger to give it a tiny little lift; the chicken is more for nutritional value than anything else as breast meat is used.  Finished off with some freshly chopped green onion, which adds some green freshness.

If you have the flu, or are getting over a sore tummy, this is the soup for you.

Japanese Rice Soup
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: Japanese
Serves: 6
  • 160 grams Japanese short grain rice
  • 2 liters *dashi
  • 1 ½ tablespoons soy sauce
  • 2 teaspoons mirin
  • 2 teaspoons sake
  • 300 grams chicken breast, finely sliced
  • 2 eggs, lightly beaten
  • 1 tablespoon grated ginger
  • 2 green onions, finely chopped
  1. Place your rice in a sieve and rinse well, until the water runs clear.
  2. In a large heavy based saucepan (with lid), place dashi and rice and bring to a slow boil. Cover with lid and cook for 50 minutes, stirring occasionally to ensure the rice is not sticking to the base of your pot.
  3. Remove lid from your pot and soy sauce, mirin, sake and chicken. Continue to cook until the chicken has cooked through.
  4. Stir in beaten egg and ginger. Once egg has cooked, serve in bowls and sprinkle with green onion.

*Dashi is a fish stock made from katsuobushi (bonito flakes), konbu (dried kelp) and water.  I do make my own, but I also keep a supply of dashi granules in my pantry.  You just add water to the granules to make up your dashi.

I did mention a kareage recipe earlier.  That will be on Belly Rumbles very shortly, so keep an eye out. If you are after another comforting soup then you may also like my Jewish Chicken Soup recipe.

Sara xxx

Japanese Chicken and Rice Soup

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4 replies
  1. john | heneedsfood says:

    Yum, sounds delish. Get better, and eat that gruel! ;)
    john | heneedsfood recently posted..Philadelphia

  2. Carl Joe Wright says:

    Japanese Rice soup seems seems delicious. With Japanese short grain rice that is slowly cooked in dashi and added with egg, it is really a great food for those who have flue.
    Carl Joe Wright recently posted..Blowhole: Kiama, Australia’s Unique Natural Wonder

  3. Amanda@ChewTown says:

    It definitely sounds like a great big bowl of comfort! I’ll have to try this now that the weather is turning.
    Amanda@ChewTown recently posted..Smoked Salmon Crêpe Cake


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