Rice And Egg Soup Recipes

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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

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

RICE AND EGG SOUP



Rice and Egg Soup image

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

4 large eggs
4 cups chicken broth
1 1/2 cups cooked white rice
salt
fresh ground pepper

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

EGG FRIED RICE



Egg Fried Rice image

Quick and easy.

Provided by Krista B.

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 20m

Yield 4

Number Of Ingredients 9

1 cup water
½ teaspoon salt
2 tablespoons soy sauce
1 cup uncooked instant rice
1 teaspoon vegetable oil
½ onion, finely chopped
½ cup green beans
1 egg, lightly beaten
¼ teaspoon ground black pepper

Steps:

  • In a saucepan bring water, salt and soy sauce to a boil. Add rice and stir. Remove from heat, cover and let stand 5 minutes.
  • Heat oil in a medium skillet or wok over medium heat. Saute onions and green beans for 2 to 3 minutes. Pour in egg and fry for 2 minutes, scrambling egg while it cooks.
  • Stir in the cooked rice, mix well and sprinkle with pepper.

Nutrition Facts : Calories 144.8 calories, Carbohydrate 24.6 g, Cholesterol 46.5 mg, Fat 2.7 g, Fiber 1.6 g, Protein 4.9 g, SaturatedFat 0.6 g, Sodium 848.1 mg, Sugar 1.7 g

CHINESE EGG DROP SOUP WITH NOODLES



Chinese Egg Drop Soup with Noodles image

Categories     Soup/Stew     Egg     Pasta     Quick & Easy     Winter     Noodle     Simmer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

5 cups chicken stock, or 4 cups chicken broth plus 1 cup water
1 teaspoon soy sauce
2 tablespoons medium-dry Sherry
1 (2-inch) piece fresh ginger, thinly sliced
1 garlic clove, smashed
1 cup dried fine egg noodles (1 oz)
2 large eggs, lightly beaten
1 to 2 scallions, thinly sliced
1 1/2 teaspoons Asian sesame oil, or to taste

Steps:

  • Bring stock, soy sauce, Sherry, ginger, and garlic to a boil in a 2-quart heavy saucepan. Remove ginger and garlic with a slotted spoon and discard. Stir in noodles and simmer, uncovered, until tender, about 4 minutes. Stirring soup in a circular motion, add eggs in a slow, steady stream. Simmer, undisturbed, until strands of egg are cooked, about 1 minute. Remove from heat and stir in scallions (to taste) and sesame oil. Season with salt.

VEGETABLE, RICE, AND LEMON SOUP



Vegetable, Rice, and Lemon Soup image

Categories     Soup/Stew     Egg     Onion     Rice     Appetizer     Lemon     Celery     Carrot     Winter     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

8 cups canned low-salt chicken broth
3 medium carrots, peeled, chopped
2 large celery stalks, finely chopped
1 medium white onion, minced
1 cup converted white rice
4 large eggs, separated
1/3 cup fresh lemon juice
Thin lemon slices (optional)
Chopped fresh parsley (optional)

Steps:

  • Bring chicken broth to boil in large pot over medium-high heat. Mix in carrots, celery, onion, then rice; return to boil. Reduce heat to medium-low, cover, and simmer until rice and vegetables are tender, about 20 minutes. Remove from heat. Ladle 2 cups hot broth from soup into measuring cup. Using electric mixer, beat whites in large bowl until stiff but not dry. Beat yolks into whites. At low speed, beat lemon juice, then 2 cups hot broth into egg mixture; return mixture to soup. Rewarm soup (do not boil). Season with salt and pepper. Ladle into bowls. Top with lemon slices and parsley, if desired.

QUICK VEGETARIAN EGG-LEMON SOUP WITH BROWN RICE



Quick Vegetarian Egg-Lemon Soup with Brown Rice image

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

8 cups vegetable broth
1 cup uncooked instant brown rice (such as Minute®)
6 eggs
½ cup fresh lemon juice
1 pinch dried dill weed, or more to taste
1 pinch granulated garlic, or more to taste
salt and freshly ground black pepper to taste

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

EGG AND LEMON SOUP



Egg and Lemon Soup image

This comforting soup recipe comes from Ann Hicks Murrah of Winter Park, Florida.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 30m

Number Of Ingredients 4

6 cups reduced-sodium canned chicken broth
1/2 cup rice
4 eggs
1/4 cup fresh lemon juice

Steps:

  • In a saucepan, bring broth to a boil over medium heat. Add rice; boil 15 minutes.
  • In a bowl, beat eggs until foamy. Beat in lemon juice. Beat half the hot soup into the eggs, 1/4 cup at a time. Stir egg mixture into remaining soup; cook over very low heat, stirring just until heated through.

Nutrition Facts : Calories 178 g, Fat 5 g, Protein 10 g

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