My mother used to make Zōsui to finish off bits and pieces of leftover Vegetables and Cooked Rice. To make this soup even 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.
3 to 4 cups Dashi Stock
2 to 3 cups Cooked Rice
Some Vegetables (Carrot, White Radish, Shiitake, Shimeji, Potato, Spinach, Tofu)
2 Spring Onion *finely chopped
Salt & Soy Sauce
1/2 cup Plain Flour
1/2 cup Glutinous Rice Flour OR Potato Starch
Salt a pinch
*Instead of the dumplings, Gnocchi would go very well with this dish.
- Cut Vegetables in small pieces. Cook them in Dashi Stock until tender.
- Mix all the Dumpling ingredients and make it into paste. Using a tablespoon, drop bite size dumplings into the boiling soup.
- Add the Cooked Rice, then bring it to a boil.
- Season with Salt and Soy Sauce. Sprinkle some finely chopped Spring Onion and serve hot.