Rice-and-Egg Soup

By Daniel Patterson

Updated May 3, 2024

Rice-and-Egg Soup
Mitchell Feinberg for The New York Times
Total Time
About 15 minutes
Rating
4(211)
Comments
Read comments

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.

Featured in: The Way We Eat; Which Came First?

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:Serves 4
  • 4large eggs
  • 4cups seasoned chicken stock
  • 1½cups cooked white rice
  • Salt
  • Freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

251 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 29 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 14 grams protein; 839 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

Ratings

4 out of 5
211 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

loritake

delicious for breakfast with leftover rice. i quarter the recipe for just one person. and instead of chicken broth, i use japanese dashi stock, then finish it off with a squirt of shoyu and dash of shichimi togarashi for added umami and spice.

Mimi

I made my chicken stock the day before with lots of ginger. I also skipped sieving the egg, it just seemed like an unnecessary step and added mess. Add some shredded left over chicken and top with green onions. Simple and delicious!

Annie

This is similar to what mama called 'rag soup' since the eggs looked like shreds. It was an Italian staple whenever staple for us kids whenever we showed the slightest sign of a sniffle. I like it with a grilled cheese sandwich, over the expected tomato soup and grilled cheese.

Bill White

This! This with lemon is called avgolemono in Greece. It's great, especially as a cold or hangover remedy.

MMB

I gave this 5 stars cus it was so good and what I was craving when I had no veggies or really much at all in my fridge. This came through on a cool fall day. Added soy sauce and chili crisp.

maryea

I liked it as written (cut down for one) with leftover rice and my own stock made from a leftover chicken breast bone, garlic (the frozen kind from Trader Joe's) and celery. Pandemic food.

Private comments are only visible to you.

Credits

Adapted from Daniel Patterson

Recipe Tags

Advertisement

or to save this recipe.