Rice Porridge with Miso (Miso-Zosui)


Serves: 2

  • 300g cooked rice
  • 400ml dashi
  • 2 tbsp red miso
  • 1/2 leek
  • 2 shiitake mushrooms
  • 2 eggs, lightly beaten


  1. Place the rice in a sieve, and rinse lightly in cold water, then drain well. De-stem the mushrooms and cut into 3mm pieces. Slice the leek diagonally, into 1cm pieces.
  2. Boil the dashi in a pan. Dissolve the miso into it and add the leek and mushrooms. Simmer for 3 minutes. Add the rice and bring to the boil again.
  3. Just before removing the pan from the heat, add the eggs, and stir quickly.