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1/2 Photos of Rice and Egg Soup
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.
Units: US | Metric
Serving Size: 1 (363 g)
Servings Per Recipe: 4