Tori Zosui | Japanese Chicken Rice Soup with Egg

Pat the chicken breast fillet dry and cut into bite-sized, thin strips. Peel and finely grate the ginger. Clean the shiitake mushrooms and cut into thin slices. Wash the spring onions and slice into thin rings, setting aside the dark green parts for garnishing later. Lightly whisk the eggs in a small bowl.

In a large pot, bring the chicken broth to a boil along with the grated ginger, soy sauce, and the light parts of the spring onions. Add the chicken breast strips and shiitake slices and gently simmer over medium heat for about 4–5 minutes until the meat is tender and cooked through.

Add the cooked jasmine rice to the broth and gently loosen it with a spoon. Let everything simmer gently for about 3 minutes so the rice absorbs the flavors of the broth. Season to taste with fine table salt, white pepper, and dark sesame oil.