Prepare the rice

• Rinse the cooked rice in a bowl of water and drain well.

Heat the broth

• Bring the dashi stock and soy milk to a gentle simmer in a saucepan.
• Stir in the soy sauce and salt.

Cook the rice

• Add the rice and simmer gently until soft and creamy, stirring occasionally.

Finish and serve

• Dissolve the miso paste in a little hot broth, then stir it back into the pot.
• Serve topped with the sliced scallion.