Japanese Ginger Chicken and Rice Soup
Tender ginger chicken meatballs simmered with sushi rice in savory bone broth, topped with crisp nori. A nourishing, gluten-free Japanese bowl.
Inspired by classic Japanese zousui, this comforting rice soup brings together delicate chicken meatballs and tender rice in a ginger-infused broth. It comes together in just over half an hour for a deeply restorative, high-protein weeknight supper. Finish each bowl with ribboned nori for an earthy, savory contrast.
Ingredients
Every ingredient is a real Clearshelf product, scored- 941.2 lb ground chicken
- 923/4 cup sushi rice, rinsed
- 874 cups organic bone broth
- 841 1/2 tsp ground ginger, divided
- 901 tbsp minced garlic
- 862 tbsp coconut aminos, divided
- 971 tbsp avocado oil
- 734 sushi nori, sliced into thin strips
- 2 cups water
- 1 tsp salt
- 1/4 tsp black pepper
Each product links to its own store, which ships it. Prices are as listed on Clearshelf.
Method
- 1
In a large Dutch oven or soup pot, combine the organic bone broth, water, rinsed sushi rice, and 1 teaspoon of ground ginger. Bring to a boil over medium-high heat, then lower the heat to gentle simmer, cover with a tight-fitting lid, and cook for 10 minutes.
- 2
While the rice cooks, prepare the meatballs by combining the ground chicken, minced garlic, the remaining 1/2 teaspoon of ground ginger, 1 tablespoon of coconut aminos, avocado oil, salt, and black pepper in a mixing bowl. Mix thoroughly with a spatula or clean hands, then shape into 16 bite-sized meatballs.
- 3
Uncover the pot and stir in the remaining 1 tablespoon of coconut aminos. Carefully drop the chicken meatballs into the simmering broth in a single layer around the rice.
- 4
Cover the pot and simmer gently over medium-low heat for 8 minutes, until the chicken meatballs are cooked through and the rice grains are tender and slightly creamy.
- 5
Remove the pot from the heat and let rest uncovered for 2 minutes. Ladle the hot soup and meatballs into four shallow bowls and top each serving with the sliced sushi nori strips just before eating.
Cooked rice continues to absorb broth as it stands; if you are storing leftovers, keep a splash of warm bone broth handy to thin the soup back out when reheating. Keep the sliced nori separate until the moment of serving to retain its crisp texture.
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An original Clearshelf recipe, built from products on Clearshelf. Photo is illustrative.