Ojiya Rice Soup

Ojiya Rice Soup

  • Serves 1-2
  • 248kcal
Rated by 41 people
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Feel the warm embrace of the 'hug in a bowl' that is this ojiya rice soup recipe. Made with rice, broth, egg, and fresh vegetables, Ojiya is a traditional way to end nabe hot pot meals and favourite pick me up for those that have over done it or are under the weather. Enjoy as part of a Japanese breakfast or as part of a light lunch or dinner.


• 220g rice
• 80g daikon (mooli radish)
• 1/2 carrot
• 1 shiitake mushroom
• 1/2 spring onion
• 960ml dashi stock
• 2 tsp light soy sauce
• 1 beaten egg

How To Prepare

  1. Peel the daikon and carrot and slice thinly. If dried, soak the shiitake mushroom first, otherwise chop into slices along with the spring onion.

  2. Add the dashi stock, carrot and daikon to a pan, then bring to the boil. When it’s simmering add the shiitake mushroom, spring onion, washed rice and light soy sauce.

  3. When it comes to the boil again stir in the beaten egg. When the egg has set, remove from the heat, and serve.

Tips and Information

• If making this dish as a vegetarian meal make sure you use shiitake or konbu dashi. Dashi concentrations also vary, so check the package to check the dilution ratio.
• Don’t have light soy sauce in the cupboard? You can substitute with regular soy sauce, it will change the colour of the dish and is a little less salty, so taste test first.
• If making Ojiya at the end of a nabe hot pot meal, simply add your rice, veggies and egg to any leftover stock as per the recipe.