My mother used to make Zōsui to finish off bits and pieces of leftover vegetables and cooked rice. To make this soup more filling, she often added some dumplings which I loved. Omochi is also very nice in this soup but they are not available always, so she used to make simple wheat flour-base dumplings. This soup will keep you warm on a cold day.


4 Servings


Dashi Stock 3 to 4 Cups
Cooked Rice 2 to 3 cups
Some Vegetables (Carrot, White Radish, Shiitake, Japanese Mushrooms, Potato, Spinach, Tofu)
Spring Onion 2 *finely chopped
Salt & Soy Sauce

Dumpling Ingredients

Plain Flour 1/2
Glutinous Rice Flour OR Potato Starch 1/2
Salt a pinch
*Instead of the dumplings, Gnocchi would go very well with this dish.

  1. Cut Vegetables in small pieces. Cook them in Dashi Stock until tender.

  2. Mix all the Dumpling Ingredients and make it into paste. Using a tablespoon, drop bite size dumplings into the boiling soup.

  3. Add the pre-cooked Rice, then bring it to a boil.

  4. Season with Salt and Soy Sauce. Sprinkle some finely chopped Spring Onion and serve hot.