Prep 15 mins
Cook 2 mins
This is a meal in a bowl! I got this from the New York Times magazine. It is adapted from and similar to the Japanese dish, zousui. You can use any kind of broth and any kind of rice, though the starchier the rice, the thicker the soup will be. Add cooked veggies or pieces of meat for a heartier dish. Prep time does not include cooking the rice.
- In a medium covered pot, bring the chicken broth and rice to a boil over medium heat.
- Crack each egg into a medium mesh strainer, letting the thin white of the egg drain away. Transfer the remaining yolk and white into a small bowl.
- Beat well with a fork. (20 seconds).
- Remove the lid and circulate the broth with a fork to create a whirlpool effect.
- Pour the eggs into the pot through the tines of the fork to separate strands as it goes into the "whirlpool.".
- Cover the pot and cook for 1 minute, then turn off the heat and let set for 1 minute more.
- Season to taste with salt and fresh ground pepper.
- Ladle into bowls.
Good! Great for a winter or fall day. I was a bit confused on what part of the egg to keep - the whites? Yolks? Both? I ended up using just whites and it turned out fine.
I make a similar soup for my kids all the time. My husband and I love egg drop soup, so I would just add the rice and started calling it "rice soup" for the kids sake! Ha! they eat it right up and even request it sometimes! A good way to sneak a little protein into their diets!
was making a chinese dinner tonight and my 10 yo dd was starving, so I made a half recipe of this soup up really quick and gave it to her as an appetizer. I added a few chopped scallions for garnish. She loved the soup and went back for 2nds and 3rds! I love it too! It will be a great quick lunch from time to time. Thanks! Pam