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There are lots of sources of information on cooking. Some information is tailored towards experienced chefs and also except the ordinary person. It can be perplexing to wade through every one of the available info. Thankfully, this Ojiya (Japanese Rice Soup) recipe is easy to do and will offer you some excellent tips. They will work for anyone, also a newbie.

You need Japanese rice (cooked and washed).
You need water.
Provide instant dashi powder.
Use mushrooms (dried shiitake mushrooms, if possible).
Provide carrot.
Provide tofu (kinu).
You need to prepare eggs.
You need to prepare soy sauce.

Many people use the words Ojiya and Zosui interchangeably. Zōsui (雑炊, literally "miscellaneous cooking"), or ojiya (おじや), is a mild and thin Japanese rice soup akin to a rice-based vegetable soup. 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. Soy Milk, also known as Soya Milk (豆漿 or 豆奶 in Chinese while 豆乳 in Japanese) or Soymilk, is a plant milk made from dried soybeans.

Wash the cooked rice and drain. 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). Cut the carrot in small pieces..
Put 600 ml water (if you use dried mushrooms, use the water in which you soaked them for additional flavor) in a pot. Add the dashi powder, then the carrot and the mushrooms (cut in pieces). Boil until the carrot becomes slightly soft..
Add the rice in the pot and the tofu. Keep boiling and add the 2 beaten eggs..
When the eggs are cooked, it's ready. Add a teaspoonful soy sauce (you can also add some salt if you think the taste is weak, but less salt is better!)..

At OJIYA, we are dedicated to introduce traditional Japanese cuisine for all ages. One of the main principles of traditional Japanese way of cooking is to enhance food's own natural flavors and textures. It is our pride to use all-natural ingredients and homemade dashi to prepare our signature dishes. Ojiya, a Japanese-style seasoned porridge with vegetables, is a popular breakfast dish. Traditionally, it is made with rice but in this macrobiotic recipe, pearled barley is used instead.

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