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.
My Private Note
Units: US | Metric
- 1In a medium covered pot, bring the chicken broth and rice to a boil over medium heat.
- 2Crack 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.
- 3Beat well with a fork. (20 seconds).
- 4Remove the lid and circulate the broth with a fork to create a whirlpool effect.
- 5Pour the eggs into the pot through the tines of the fork to separate strands as it goes into the "whirlpool.".
- 6Cover the pot and cook for 1 minute, then turn off the heat and let set for 1 minute more.
- 7Season to taste with salt and fresh ground pepper.
- 8Ladle into bowls.
Browse Our Top Stocks Recipes
Nutritional Facts for Rice and Egg Soup
Serving Size: 1 (363 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 202.5
- Calories from Fat 58
- Total Fat 6.4 g
- Saturated Fat 1.9 g
- Cholesterol 211.5 mg
- Sodium 833.2 mg
- Total Carbohydrate 21.2 g
- Dietary Fiber 0.2 g
- Sugars 1.0 g
- Protein 12.8 g