Tonyuu Zosui (Soy Milk Rice Soup)

Tonyuu Zosui (Soy Milk Rice Soup)

2 servings
Japanese Soy Milk Rice Soup — a nourishing tummy warming soup made with rice, dashi broth, vegetables and tofu! Easy, healthy and ready in under 20 minutes. (Vegan)

Ingredients

  • 2 1/2 cups unsweetened soy milk

    625ml

  • 2 tsp kombu dashi granules

    8g

  • 2 1/2 tbsp soy sauce

    38g // tamari for gluten free

  • 1 cup cooked Japanese short grain rice

    200g

  • 2 dried shiitake mushrooms

    rehydrated, 44g rehydrated

  • 2 sheets of yuba

    rehydrated, 30g rehydrated

  • 2 green onions

    sliced

  • 2 cups spinach

    35g

Directions

  1. 1

    Over medium heat, add the soy milk, kombu dashi and soy sauce to a small pot and stir to combine. Once the broth starts to boil, reduce the heat to simmer. Add the rice, mushrooms, yuba, green onions and spinach. Stir everything to combine. 

  2. 2

    Turn off the heat, cover the pot with the lid and let it rest for 5 minutes to let it thicken. Serve and enjoy!

Tonyuu Zosui (Soy Milk Rice Soup)

Tonyuu Zosui (Soy Milk Rice Soup)

5.0(29)15 min2 servings

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Ratings & Reviews

0.0/ 5
Exceptional

Based on 29 ratings

okonomikitchen.com
5.0(29 reviews)
View original recipe

Rating Breakdown

About this Recipe

Craving a meal that's both deeply comforting and incredibly quick to make? This Tonyuu Zosui (Soy Milk Rice Soup) delivers a nourishing, tummy-warming experience in under 20 minutes, perfect for a healthy, satisfying vegan option.

What makes this Japanese Soy Milk Rice Soup truly shine is its elegant simplicity. By combining creamy unsweetened soy milk with umami-rich kombu dashi and cooked short grain rice, you achieve a harmonious balance of flavors and textures in record time. It’s an easy, healthy dish that feels wonderfully restorative without any fuss.

You'll discover a bowl of pure comfort with this Tonyuu Zosui. Each spoonful offers a creamy, savory broth, thanks to the soy milk and dashi, enveloping tender Japanese short grain rice. You’ll find delightful textures from rehydrated shiitake mushrooms and delicate yuba, complemented by the fresh bite of spinach and bright green onions. This naturally vegan soup is a celebration of subtle, nuanced flavors that warm you from the inside out, making it an ideal light meal.

Customization & Variations:

  • For a gluten-free version, be sure to use tamari instead of regular soy sauce.
  • If yuba is hard to find, you could try adding extra rehydrated shiitake mushrooms for more umami, or a handful of firm tofu for texture.
  • Feel free to adjust the amount of green onions or add a touch of toasted sesame oil for another layer of aroma.

This nourishing soy milk rice soup is ideal for a quick, wholesome lunch or a light, satisfying dinner. Serve it simply in a deep bowl, perhaps with a sprinkle of shichimi togarashi if you enjoy a little gentle heat.

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