Rice-and-Egg Soup Recipe (2024)

FAQs

What is egg drop soup made of rice? ›

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.

Whisk eggs in small bowl. Slowly pour eggs in thin stream into broth, stirring gently. Serve immediately.

Can you put uncooked rice in soup? Yes – uncooked rice is best to add into soup because it soaks up the flavour of the broth, making it extra tasty!

One of my favorite ways to thicken a soup is with eggs! It is one of the lesser known ways to thicken soups that I love to use because it results in a rich flavor, silky texture, and a creaminess without adding cream!

Despite the speed and simplicity of its preparation, egg drop soup can pack a powerful nutritional punch. It is: Rich in Protein: Eggs, the main ingredient in egg drop soup, are an excellent source of high-quality protein, as is bone broth (homemade or store-bought), which usually contains 8-10 g protein per cup.

So What Is Egg Drop Soup? In case this recipe is new to you, egg drop soup is a staple at Chinese restaurants across the United States. It's typically made with lightly-seasoned chicken or veggie broth, and filled with delicious egg “ribbons”, which are created by whisking raw eggs into the simmering broth.

Consuming raw eggs puts you at risk for contracting salmonellosis, a foodborne illness from Salmonella bacteria that can cause diarrhea, fever and stomach cramps. Salmonella can be on the outside of an eggshell but also inside the egg itself.

Egg drop soup is quite healthy. Egg drop soup calories and carbohydrates are low, which makes the dish good for people watching their weight. While the chicken broth and eggs are nutritious, this soup has the drawback of being high in sodium. However, you can reduce the saltiness by making the dish at home.

Using a measuring cup or ladle, slowly add around ½ cup of the hot liquid to the eggs while whisking quickly. Whisking while adding the liquid slowly prevents the eggs from getting cooked right away by the hot liquid and curdling.

Cook the rice separately and warm the grains gently in the microwave right before serving. Spoon the rice into the soup bowl and then ladle the prepared soup around it.

Which rice is best for soup? ›

Long grain white rice: Be sure to use long grain white rice like jasmine rice or basmati rice, vs a short grain rice like arborio rice or sushi rice. You CAN use brown rice, but you'll need to simmer it for much longer, and use more broth.

If the grains aren't washed before cooking, the excess starch present in rice will make the rice sticky when it's in hot water. Rinse the rice thoroughly until the water runs clear. You can also place rice and water in a bowl and change the water several times.

It'll round out a simple soup, or make something — like a bowl of French onion soup — even more decadent. If ramen is your thing, remember, the bowl isn't complete without a soft- or hard-boiled egg. And, of course, it's hard to beat the richness of blending a whole beaten egg straight into the broth.

Eggs is very easy to digest and contain high protein. I personally recommend that one should eat this to cure fast. Superfood that battle cold, cough.

Fully make about six cups of soup. and whisk together four egg yolks. or two eggs. We now temper the eggs, which basically means bringing them up to heat. so they don't scramble.

The most obvious difference between egg noodles and rice noodles is the main ingredient of each. Egg noodles are usually made from eggs and wheat flour. Rice noodles are made using rice flour and water. As such, egg noodles are not suitable for those who are coeliac or gluten intolerant, as they contain wheat flour.

This brothy, nourishing soup features fresh vegetables, tender chicken, long grain white rice, and chicken stock—and I am not exaggerating when I tell you that my children lick their bowls clean of it. It's SO simple, yet has the most soul-satisfying taste.

Phở or Pho (UK: /fɜː/, US: /fʌ/ FUH, Canada: /fɔː/ FAW; Vietnamese: [fəː˧˩˧]) is a Vietnamese soup dish consisting of broth, rice noodles (bánh phở), herbs, and meat (usually beef (phở bò)), sometimes chicken (phở gà).

Tteokguk is a soup made with sliced rice cakes, usually in beef broth. It's a traditional must-eat New Year's dish. The rice cake used for this soup is garaetteok, which is unsweetened and shaped like a long cylinder. For the soup, garaetteok is sliced into thin oval shapes.