I can’t think of a tastier way of using leftover rice than to add it to this thick soup. Many Japanese enjoy ozosui when they’re down with a cold or upset stomach from overeating; it’s that final touch of ginger that both opens up nasal passages and aids in digestion. But there’s no need to wait until you’ve caught a chill before trying this marvelous soup-that’s-a-meal.
In a saucepan, heat through the basic stock or chicken broth and season it with the salt and soy sauce. In a fine-meshed strainer or colander, rinse the cooked rice in cold water so that each grain is separate. Drain the rice well.
If you’ve got some steamed or grilled chicken left over, just shred it by hand into thin strips and toss them into the soup. If you’re starting with uncooked chicken, skin and bone it and cut it into extra fine julienne (for a more delicate flavor sprinkle
Wash and pat dry the green leaves and quickly blanch them in boiling salted water until barely wilted. Drain and squeeze out all excess liquid before chopping the leaves coarsely. Toss them into the soup.
Bring the soup to a boil rapidly, then stir it clockwise with a ladle or chops tick. Pour in the beaten egg, remove the soup from the heat and stir counterclockwise. Cover the pot for 30–40 seconds, then add the ginger juice. Stir and serve immediately.
© 1986 Elizabeth Andoh. All rights reserved.