Japanese Salmon Rice Soup

Try using leftover rice with this umami-rich soup base for a simple yet satisfying recipe!

Preparation Time:

5 mins

Cooking Time:

10 mins

Serving Size:

3-4 pax

2 cups

Cooked Japanese rice

160 g

Salmon, thinly sliced

2 nos

Eggs, beaten

60 g

Carrots, julienned

60 g

Fresh shiitake mushrooms, sliced

4 tbsp

Hamadaya Japanese Oden Soup Base

750 ml

Water

Spring onions

1. Pour Hamadaya Japanese Oden Soup Base into a pot of water.

2. Bring the soup to a boil, add the carrots and mushrooms and boil for 1 minute.

3. Add in the cooked rice and stir till well combined.

4. Add in the salmon and pour the egg mixture on top, cover and let it simmer for 1-2 minutes.

5. Remove from the heat and garnish with spring onions.