Egg Drop Soup with Rice Recipe
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Jump to RecipeThis egg drop soup with rice is a tasty and quick lunch recipe with leftover rice and a few refrigerator staple ingredients! Ready in 15 minutes, this soup makes a delicious and simple side dish or lunch.
Save your leftover rice and transform it into a quick and flavorful soup, a perfect no waste recipe! Thick ribbons of egg are mixed in with a delicious broth with rice and fresh chopped scallions, a satisfying and cozy dinner idea.
Want more great rice soup recipes? Try our vegetarian stuffed pepper soup, creamy coconut wild rice soup, and our favorite Greek Youvarlakia recipe!
This egg drop soup with rice recipe is about as simple as they come. It’s ready in about 15 minutes, uses leftover cooked rice, and is a comforting and satisfying dish. We make rice at least twice a week in our rice cooker to have along side some of our favorite dinners like Hawaiian BBQ Tofu Bowls, Sheet Pan Fajitas, or Air Fryer Bang Bang Tofu.
It’s always hard to gauge how much rice we’ll need so I usually make extra, that way I can refrigerate any leftovers and cook with them the next day. I make vegetarian Thai fried rice with my leftovers, but this rice and egg drop soup recipe is another one of our go-to recipes.
Why This Recipe Works
- It’s a hearty, satisfying side dish!
- Made with simple ingredients, including many fridge and pantry staples.
- Ready in 10 -15 minutes, this quick soup is ready fast – perfect for busy days.
- It’s a great way to use leftover white rice and transform it into a delicious meal.
- It’s an easy recipe to make, cooks of any skill level can pull this dish off successfully!
Ingredients You’ll Need
- Cooked Rice: any variety works, but I used white jasmine for mine.
- Egg: or use an egg substitute if you are vegan or don’t eat eggs
- Corn Starch – thickens the soup you so get restaurant-quality egg drop texture!
- Low sodium vegetable stock
- Soy Sauce – or use a gluten free version like tamari or coconut aminos.
- Toasted Sesame Oil for a great flavor!
- Green Onion
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
I also got these gorgeous hand-dyed napkins from the very talented De La Terra textiles.
Additions and Substitutions
- I used vegetable stock for my soup to make it vegetarian – but you can use chicken stock, beef stock, or even mushroom stock if you prefer.
- If you don’t have toasted sesame oil on hand you can use vegetable oil or olive oil – or omit it altogether for an oil-free soup.
- Use any variety of cooked rice you have – brown rice would work great.
- To use dried rice – double the vegetable stock, and boil the same amount of dried rice in the vegetable stock for 20-25 minutes first until tender.
How To Make This Soup
Step 1: In a medium pot, add the toasted sesame oil, garlic, and vegetable stock. Bring to a boil.
Step 2: Add the soy sauce, and turmeric, and cooked rice.
Step 3: In a small bowl, whisk together the corn starch and cold water (water must be cold!) until the corn starch dissolves. Slowly stir the corn starch mixture into the boiling vegetable broth.
Step 4: In a mixing bowl, crack the eggs and lightly scramble them for about 15 seconds.
Step 5: Add the eggs into the vegetable broth with the rice, slowly stir for 5 seconds, and remove the soup from heat. The hot broth will cook the eggs into ribbons.
Step 6: Top with green onions and enjoy hot! Serve with additional soy sauce and green onions to garnish.
Recipe FAQs
Absolutely, this easy egg drop rice soup is a great way to use leftover rice. Make sure to fluff it with a fork before adding to the soup to avoid rice clumps.
You can use vegetable broth, chicken broth, or beef broth depending on your tastes. I use vegetable stock to keep this recipe vegetarian, but you can use any stock you have on hand.
Yes, adding a few sliced vegetables would be a great addition. Add them in with the rice. Some great vegetable additions would be sliced bell pepper, chopped carrot, baby boy choy, water chestnuts, or baby corn.
More Easy Soup Recipes
- Black Bean Soup with Avocado
- Parsley Noodle Soup
- Tomato Soup with Noodles
- Instant Pot Carrot Ginger Soup
- Mushroom Soup with Coconut Milk
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Egg Drop Soup with Rice
Equipment
- Pot
Ingredients
- 3 cups Vegetable Stock
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon turmeric for color
- 1 cup cooked rice see note below for using dried rice
- 1/2 teaspoon soy sauce
- 2 tablespoons corn starch
- 2 tablespoons cold water
- 2 eggs
- 1 green onions sliced
Instructions
- In a medium pot, add the toasted sesame oil and vegetable stock. Bring to a boil.
- Add the soy sauce, and turmeric, and cooked rice.
- In a small bowl, whisk together the corn starch and cold water (water must be cold!) until the corn starch dissolves. Slowly stir the corn starch mixture into the boiling vegetable broth.
- In a mixing bowl, crack the eggs and lightly scramble them for about 15 seconds.
- Add the eggs into the vegetable broth with the rice, slowly stir for 5 seconds, and remove the soup from heat. The hot broth will cook the eggs into ribbons.
- Top with green onions and enjoy hot! Serve with additional soy sauce and green onions to garnish.
Notes
- I used vegetable stock for my soup to make it vegetarian – but you can use chicken stock, beef stock, or even mushroom stock if you prefer.
- If you don’t have toasted sesame oil on hand you can use vegetable oil or olive oil – or omit it altogether for an oil-free soup.
- Use any variety of cooked rice you have – brown rice would work great.
- To use dried rice – double the vegetable stock, and boil the same amount of dried rice in the vegetable stock for 20-25 minutes first until tender.
Nutrition
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Better than at our local restaurant yum