Recipe: Ojiya (Japanese Rice Soup) for Babies and Toddlers
Last Updated on May 1, 2024 by Kay
This post may contain affiliate links, meaning I may earn a small commission on any purchases through those links at zero additional cost to you. Whatever I make goes to keeping this website running and I am forever grateful for the support. See my Privacy Policy for more information.
Whenever my daughter is sick with a cold, I make her the ultimate Japanese comfort food — おじや (ojiya).
Ojiya is a Japanese rice soup that is simple and easy to make, and tastes delicious! If you live in Japan, it’s highly likely you have all the ingredients you need on hand, so if you have a sick baby or toddler who doesn’t feel like eating anything, this is a lifesaver.
View this post on Instagram
Ojiya (Japanese Rice Soup) Recipe for Babies and Toddlers
This recipe is recommended for babies 7 months and up.
Yield: About two servings (depending on how young your child is and how much they eat)
Prep Time: <5 minutes
Cook Time: ~8 minutes
*Total time: under 15 minutes
Ingredients
- 1.5 cups of water
- 1/2 teaspoon of powdered dashi (use dashi for babies if your child is under 1 or reduce the amount to 1/4 teaspoon)
- Around 110 grams of cooked rice (if your baby is under 1, use komegayu/rice porridge appropriate for their age)
- 20-40 grams of chopped tofu (how much you add is completely up to you!)
- 1 egg (beaten)
- Soy sauce
The amount of soy sauce varies depending on the age of your child:
□ omit for babies 7-8 months
□ one to two drops for babies 9-12 months
□ 1/4 teaspoon for toddlers one to 1.5 years
□ 1/2 teaspoon for toddlers 1.5 years and up - Optional: chopped green onions and/or nori for garnish
Directions
- Boil the water in a pot with the powdered dashi
- Lower the temperature of the stove to medium-low and add the cooked rice. Stir occasionally and cook until it is soft.
- Add the tofu. Stir.
- Add the beaten egg. Stir until everything is combined and the egg is cooked.
- Add the soy sauce and stir again until combined.
- Remove the pot from the stove, add the ojiya to a bowl and garnish with green onions and/or nori.
- Enjoy!
If your child doesn’t eat everything, you can keep the remainder in the fridge for about 24 hours.
Ojiya Hack!
For an even easier way to make ojiya, try using Japanese powdered baby food. This is an English translation of a recipe by Wakodo. (I had linked to the original recipe back when I first wrote this article. But the page is now gone and I don’t want a broken link on my website.)
- In a bowl, combine a 5-gram package of powdered vegetable komegayu with 2.5 grams of powdered dashi for babies.
- Add 45 ml of hot water and mix.
- Cover with saran wrap for about 2 minutes.
- Serve!
Looking for more recipes for your little one? Then check out my section on Japanese recipes for babies and toddlers!