Ojiya or Japanese vegetable soup

Course: Sides, Salads and Soups
Cuisine: Japanese
Category: 15 Minute Recipes
Oat Type: Steel Cut Oats
Servings: 4


  • 4 cups dashibroth, fish or chicken broth
  • 1 tablespoon soy sauce
  • 2 boneless chicken breasts or thighs, cut into small pieces
  • 1/2 carrot,diced
  • 4 shiitake mushrooms, sliced
  • 2 spring onions or chives
  • 1/2 cup steel-cut oats
  • 1 scrambled egg
  • 1 teaspoon sesame seeds


  • Cook ½ cup of steel cut oats in plenty ofwater for 30 minutes over high heat, until well cooked. Originally this recipeis made with cooked rice but we are going to make it with steel-cut oats for achange.
  • Prepare the dashi broth, depending on what you have, whether it's a packet like tea or instant granules following the instructions on the packet. If you don't have you can substitute your favorite chicken, fish or vegetable broth.
  • When you have the dashi or the chicken or fish broth hot, add the chopped chicken breast and cook over medium low heat for 2 minutes. Remove the foam that forms above.
  • Add the carrot, cover the pot and cook for 3 minutes or until soft.
  • Add the sliced ​​shiitake, cooked rice or oatmeal, soy sauce, cover and cook for 8 minutes over medium heat.
  • Scramble the egg in a measuring cup to be able to empty it after a while. Once the time has passed, turn off the heat and pour the egg into the pot trying to cover the entire surface.
  • Do not mix, add half of the spring onion(the green part) and sesame.
  • Cover the pot and let it rest for a few minutes with the heat off. The heat will cook the egg.
  • Serve with more sesame, chives or spring onion and enjoy.


You can replace the shiitake mushrooms with mushrooms, it will not have the same intense and delicious flavor that shiitake mushrooms provide but it is a quick substitution in case you do not get them.