Ojiya (Japanese Rice Soup)

1. 1

   Wash the cooked rice and drain.

2. 2

   If you use dried mushrooms, wash and soak them in some water for a while (mine said 20 minutes in hot water or 1 hour in cold water).

3. 3

   Cut the carrot in small pieces.

4. 4

   Put 600 ml water (if you use dried mushrooms, use the water in which you soaked them for additional flavor) in a pot.

5. 5

   Add the dashi powder, then the carrot and the mushrooms (cut in pieces).

6. 6

   Boil until the carrot becomes slightly soft.

7. 7

   Add the rice in the pot and the tofu.

8. 8

   Keep boiling and add the 2 beaten eggs.

9. 9

   When the eggs are cooked, it's ready.

10. 10

    Add a teaspoonful soy sauce (you can also add some salt if you think the taste is weak, but less salt is better!

11. 11

    ).

* Per serving · 4 servings · Values may vary.

No additional tips available.