Probably Highly Inauthentic Japanese Soup 20.04.2009

I make this at work for lunch during winter every so often. It has excellent warming qualities, and can be varied in all sorts of exciting ways according to what you have available.


  • ½ cup sushi rice
  • 2 sachets of dashi broth powder (I assume dashi is made of dried, ground whale, but I can’t be certain)
  • Boiling water
  • 4 spring onions, finely sliced (including green parts)
  • 1 egg, lightly whisked
  • Big handful of bean sprouts
  • Soy sauce
  • Mirin


Cook the rice according to the packet instructions - I use the absorption method, which I think contributes to this recipe's lack of authenticity.

When the rice is cooked (and drained if necessary), add the sachets of dashi powder to the rice and about half a litre of boiling water and bring it all back to the boil.

Stir the egg through the soup - it'll go a bit stringy and cloudy - and then throw the spring onions in before turning off the heat. Add a few slugs each of soy and mirin to the mix, and then ladle into bowls. Scatter bean sprouts over the top.

Possible variations include substituting bit of shredded cooked chicken for the egg; adding extra green material (maybe spinach or snowpeas or snowpea sprouts?); adding some smallish cubes of silken tofu.

Serves 2 for lunch

File under soup

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