Best 4 Rice And Egg Soup Recipes
**Rice and egg soup: A comforting and versatile dish for any occasion.**
Rice and egg soup is a classic comfort food that can be enjoyed by people of all ages. It is a simple yet delicious dish that can be made with a variety of ingredients, making it a versatile option for any occasion. This article provides three different recipes for rice and egg soup, each with its own unique flavor and texture. Whether you are looking for a quick and easy weeknight meal or a more elaborate dish for a special occasion, you are sure to find a recipe here that you will love.
The first recipe is for a basic rice and egg soup that can be made in just 30 minutes. This soup is made with simple ingredients like rice, eggs, chicken broth, and vegetables. The second recipe is for a more flavorful soup that includes shrimp, mushrooms, and ginger. This soup is perfect for a special occasion or a cold winter day. The third recipe is for a vegetarian rice and egg soup that is made with tofu, vegetables, and a flavorful broth. This soup is a great option for those who are looking for a healthy and satisfying meal.
No matter which recipe you choose, you are sure to enjoy this classic comfort food. Serve it with a side of bread or crackers for a complete meal.
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
QUICK VEGETARIAN EGG-LEMON SOUP WITH BROWN RICE
I hesitate to call this vegetarian egg-lemon soup avgolemono because purists will insist that soup must contain chicken, and this one does not. This incredibly simple, wonderfully quick, and surprisingly nutritious recipe is perfect to make on cold, wet weeknights. My 7-year-old loves this very lemony, creamy soup, and so do I. If you want a thicker soup, add another half-cup of rice. If you aren't vegetarian, you can saute a few shrimp to add to your bowl.
Provided by Just Joely
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 23m
Yield 6
Number Of Ingredients 7
Steps:
- Bring broth to a boil in a large saucepan. Add rice. Reduce heat and simmer, stirring soup occasionally, until rice is very tender, about 10 minutes.
- Whisk eggs in a large bowl; add lemon juice. Ladle about 1 cup of hot soup into the egg-lemon mixture; pour slowly and stir constantly so that the eggs do not curdle.
- Stir egg mixture into the soup in the saucepan. Season with dill, garlic, salt, and pepper. Cook and stir over low heat until eggs are cooked, about 3 minutes more.
Nutrition Facts : Calories 174.2 calories, Carbohydrate 20.4 g, Cholesterol 186 mg, Fat 6.1 g, Fiber 2.1 g, Protein 9.1 g, SaturatedFat 1.5 g, Sodium 713.1 mg, Sugar 4.9 g
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.
Provided by Debloves2cook
Categories Stocks
Time 17m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 202.6, Fat 6.5, SaturatedFat 2, Cholesterol 211.5, Sodium 833.2, Carbohydrate 21.2, Fiber 0.2, Sugar 1.1, Protein 12.8
FASTER FRIED RICE AND EGG DROP SOUP
When making fried rice, it's best to allow the cooked rice to cool completely before proceeding with the rest of the recipe.
Provided by EmilyStrikesAgain
Categories Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a wok or large skillet over medium-high heat.
- Add frozen vegetables; stir-fry until heated through, about 2 minutes. Push to edge of wok.
- Add tofu; cook, pressing to break up into pieces, until heated through and lightly browned, about 4 minutes. Push to edge of wok.
- Add eggs, stirring to scramble as they cook and separating the curds, about 3 minutes; push to edge of wok.
- Add rice; stiry fry until heated through, about 2 minutes.
- Stir together all ingredients; toss with soy sauce and oyster sauce.
- For egg drop soup, heat chicken broth to a boil in a small saucepan. Drizzle in beaten eggs while stirring broth to create egg noodles; season with pepper to taste. Serve in small bowls alongside fried rice.
Nutrition Facts : Calories 480.3, Fat 17.1, SaturatedFat 3.8, Cholesterol 264.4, Sodium 1815.3, Carbohydrate 56.5, Fiber 1.2, Sugar 1.8, Protein 23.4
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your soup. Choose organic, free-range eggs and jasmine or basmati rice for the best results.
- Don't overcook the rice: The rice should be cooked through but still have a slight bite to it. Overcooked rice will make the soup mushy.
- Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a splash of soy sauce or fish sauce for extra flavor.
- Garnish the soup with fresh herbs: Fresh herbs like cilantro, scallions, or parsley will add a pop of color and flavor to your soup.
- Serve the soup hot: Rice and egg soup is best served hot. You can reheat it in the microwave or on the stovetop, but be careful not to overcook it.
Conclusion:
Rice and egg soup is a delicious, comforting, and easy-to-make soup that is perfect for a quick and healthy meal. With its simple ingredients and customizable flavor, it's a soup that everyone will enjoy. So next time you're looking for a quick and easy meal, give this rice and egg soup a try. You won't be disappointed!
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