This is what I am most likely cooking when I don’t feel well with a cold or something. If I am very sick and weak, I would wish to eat ‘Okayu’, Japanese Rice Porridge, that is seasoned with only a small amount of Salt, but it is not nutritious. For this Rice Soup, Egg and Spring Onion are essential. I added Wakame today, but Toasted Nori is also nice.

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Makes

1 Servings

Ingredients

1 cup (250ml) Water
1/2 teaspoon Dashi Powder *Bonito OR Kombu (Kelp) Dashi
1/4 teaspoon Salt
1/4 teaspoon Soy Sauce
1 rice-bowlful Cooked Short Grain Rice *about 180g
1/2 tablespoon Dry Cut Wakame *OR 1/2 sheet Toasted Nori
1/2 to 1 Egg *whisked
1/2 Spring Onion *finely chopped

Method

1. Heat Water, Dashi Powder, Salt and Soy Sauce in a saucepan over medium high heat, add Cooked Rice and Dry Cut Wakame, and bring to the boil breaking down any lumps. *Note: If you use Toasted Nori instead of Wakame, add it later with Spring Onion.
2. Once boiling, reduce the heat to low and simmer, stirring occasionally, until Rice is soft OR very soft.
3. Add Egg and gently stir. Add Spring Onion. If you use Nori, tear it into small pieces and add it now. Stir to combine, and enjoy.