Torizosui

Ingredients

2 cups leftover Japanese steamed rice
1/4 lb chicken thighs, cut into small chunks
2 1/2 cups dashi soup stock
2 eggs
2 Tbsp chopped green onion
2 Tbsp miso


Method

Wash leftover steamed rice with water and drain well.
Put dashi soup stock in a medium pot and bring to a boil.
Turn down the heat to low and add chicken and simmer for about 5 minutes, or until chicken is cooked.
Add rice in the soup and bring to a boil on medium heat.
Add miso in the soup and stir gently.
Beat eggs in a bowl and pour over the soup slowly.
Sprinkle chopped green onion.
Stop the heat.