Zosui
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Mushroom zosui
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| Alternative names | Ojiya |
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| Type | Soup |
| Place of origin | Japan |
| Main ingredients | Rice, water |
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Zōsui (雑炊?, lit. "miscellaneous cooking"), or ojiya (おじや?), is a mild and thin Japanese rice soup akin to a vegetable soup with lots of rice. It is made from pre-cooked rice and water seasoned with either soy sauce or miso and cooked with other ingredients such as meat, seafood, mushrooms, and vegetables. It is generally served to those who are sick or otherwise feeling unwell, and is usually only served in the winter.
Leftover soup from nabe is often re-used for zosui. Instead of rice, udon and ramen noodles are recent alternatives.
In the days when it was difficult to keep cooked rice warm, the only way to reuse cold rice was to combine it with miso soup, so this was widely done in households across Japan. Nowadays, it is more often used to make meals for the sick or those feeling unwell rather than in everyday meals.
There are a number of varieties of zōsui, including maru zōsui (まる雑炊?) (made with Chinese softshell turtle), fugu zōsui (ふぐ雑炊?), tori zōsui (とり雑炊?) (made with chicken), kani zōsui (かに雑炊?) (made with crab), sukiyaki zōsui (すきやき雑炊?), and shabu-shabu zōsui (しゃぶしゃぶ雑炊?). For home cooking, leftover broth and rice is combined with whatever ingredients are at hand.
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Wikipedia