RICE-AND-EGG SOUP

Rice-and-Egg Soup image

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

Ingredients

4 large eggs
4 cups seasoned chicken stock
1 1/2 cups cooked white rice
Salt
Freshly ground black pepper

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