RICE-AND-EGG SOUP
This meal in a bowl is pure midwinter comfort. Loosely adapted from the Japanese dish zousui, beaten eggs are poured into a pot of hot stock and rice, where they set into soft, custardlike strands. You can use any kind of stock and any kind of rice, although the starchier the rice, the thicker the soup will be. You can also add cooked vegetables or pieces of meat for a heartier dish.
Provided by Daniel Patterson
Categories dinner, easy, lunch, quick, one pot, soups and stews, appetizer, main course
Time 15m
Yield Serves 4
Number Of Ingredients 5
Steps:
- Crack each egg into a medium-mesh sieve, letting the thin white drain away. Transfer the remaining yolk and white into a small bowl. Beat the eggs with a fork for 20 seconds.
- In a medium covered pot, bring the chicken stock and rice to a boil over medium heat. Remove the lid and circulate the stock with the fork to create a whirlpool. Pour in the eggs over the tines of the fork to separate strands.
- Cover the pot and cook for 1 minute, then turn off the heat and let sit for 1 minute more. Taste for seasoning and ladle into bowls.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 8 grams, Fiber 0 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 839 milligrams, Sugar 4 grams, TransFat 0 grams
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Akbar Lala
[email protected]I've made this soup several times now, and it's always a hit. It's so easy to make and always turns out delicious. I love the addition of the ginger and scallions, which give the soup a nice zing.
Carrie Armold
[email protected]This soup is perfect for a quick and easy meal. I love that I can just throw everything in a pot and let it simmer. The soup is always flavorful and comforting.
Joshua Muscat
[email protected]This soup was just okay. The broth was a bit bland, and the rice was overcooked. I think I would have liked it better if I had used a different type of rice.
Ayoola Temitope
[email protected]This soup is a great way to use up leftover rice. It's also a very affordable meal, which is always a plus. I added a few extra vegetables to the soup, and it turned out really well.
Chantel Jones
[email protected]I was pleasantly surprised by how much I enjoyed this soup. I'm not usually a fan of rice in soup, but it actually worked really well in this recipe. The soup was flavorful and comforting, and it was the perfect meal for a cold day.
shejuti moni
[email protected]Delicious and comforting! The soup was easy to make and packed with flavor. I especially loved the ginger and scallions, which gave the soup a nice zing. I will definitely be making this again!
Faheem ail
[email protected]This soup was a quick and easy dinner option. The only thing I would change is to add a bit more salt and pepper to taste. Overall, it was a good meal that I would make again.
HASAN King Gameing
[email protected]I'm not usually a fan of egg drop soup, but this recipe changed my mind! The broth was rich and flavorful, and the egg ribbons were cooked perfectly. I also loved the addition of the rice, which made the soup more filling.
humayoun kabir
[email protected]The soup was easy to make and packed with flavor. I used brown rice and added some chopped vegetables for extra nutrition. The end result was a delicious and satisfying meal that the whole family enjoyed.
Special George
[email protected]This soup is exactly what I needed on a cold day. The broth was incredibly flavorful and warming, and the rice and egg added a nice touch of texture and substance. This is definitely a keeper!
XHAIDEN FUENTEZ
[email protected]The rice and egg soup turned out incredibly flavorful and comforting! The broth was rich and savory, with a perfect balance of ginger and scallions. The rice and egg added a delightful texture and heartiness to the soup. Will definitely be making thi