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Ochazuke (Rice Tea Soup)

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Green tea poured over rice and salmon in a bowl.
Photo by Rick Poon

Ochazuke was always the last part of the meals we ate with our grandmother; my obachama didn’t like seeing any grains go to waste. Tea soup is made with fresh or leftover rice in your rice bowl and green tea, but you can substitute chicken broth, miso soup, or dashi for the green tea. You can also make ochazuke a meal in itself by making it with more rice and toppings, which is what this recipe calls for. For the rice, use basic white rice. Enjoy this soup plain or with a variety of toppings, such as grilled fish, sashimi, pickled cod roe, umeboshi, and nori. 

This recipe was excerpted from 'Japanese Home Cooking' by Sonoko Sakai. Buy the full book on Amazon. Click through for more of our favorite Japanese soup recipes →

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