Zosui — Japan

Zōsui is a mild, thin Japanese rice soup, closer to a light rice-based vegetable soup than to a thick porridge. It is made by simmering already-cooked rice in a seasoned broth until the grains soften and loosen further, giving a dish that sits between a soup and a rice dish. It is often called ojiya in the Kansai region and elsewhere, and is generally reached for when someone is unwell or the weather turns cold, since it is easy to digest and warming. Many households also prepare it at the end of a nabe hot-pot meal, using the pot's remaining broth so nothing goes to waste. The rice is rinsed briefly to remove excess starch, then added to dashi seasoned with soy sauce or miso, together with whatever is on hand: mushrooms, leafy greens, a little chicken or fish, and a beaten egg poured in at the end to set softly across the surface. The dish comes together quickly, in a matter of minutes, since the rice only needs to warm through and absorb a little broth. Because zōsui is largely built from leftovers, its exact make-up shifts with the season and the household; udon or ramen noodles sometimes replace the rice in more recent versions, and the seasoning leans toward soy sauce in some kitchens and toward miso in others. Portions are usually modest, meant as a light, comforting meal rather than a filling one.