Egg Drop Soup with Rice Recipe
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you.
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 quick appetizer or lunch.
Save your leftover rice and transform it into a quick and flavorful soup, a perfect no waste recipe!
This egg drop soup with rice recipe is about as simple as they come. It’s ready in about 10 minutes, uses leftover cooked rice, and is a comforting and satisfying dish. I always have leftover rice in the fridge, like always. 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. Usually I make vegetarian fried rice with my leftovers, but this rice and egg drop soup recipe is my absolute new go-to.
This Egg Drop Soup with Rice Recipe Is:
- Warm
- Comforting
- Bright
- Flavorful
- Simple
- Ready in 10 -15 minutes
- Vegetarian and Gluten Free
Easy Weeknight Soup Recipes in Under 30 Minutes
This egg drop rice soup is what I call an Easy Weeknight Meal – which is on your table in about 30 minutes. These quick and simple recipes are perfect for those nights when you want a homecooked meal but don’t want to spend hours in the kitchen.
Browse our Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a tasty meal can be on your table in no time. Even faster than ordering takeout!
What’s In Egg Drop Rice Soup?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Cooked Rice: any variety works, but I used jasmine for mine.
- Egg: or use an egg substitute if you are vegan or don’t eat eggs
- Sriracha – for a little heat! We go through this sriracha, its great on soups, curries, and noodle bowls like these curry noodles.
- Low sodium vegetable stock
- Tamari: tamari is a gluten-free version of soy sauce. Tamari has a bright salty flavor, and adds a really nice depth of umami to this dish.
- Parsley
- Green Onion
Save Leftover Rice for a No-Waste Recipe!
I’m all about saving, reusing, or repurposing as much as I can in my kitchen. This rice and egg drop soup is the perfect recipe to repurpose something you may be tempted to throw out. Instead of tossing leftover rice in the compost or garbage, you can repurpose it into a delicious and flavorful meal. I’m all about saving anything I can from my kitchen, and this sauce is a great way to avoid letting leftovers go to waste!
How Do I Make Egg Drop Soup with Rice?
- In a small pot, bring the vegetable stock and cooked rice to a boil.
- Crack the egg directly into the boiling soup, and use a spoon to break the yolk and stir the egg around in the pot. Reduce heat to medium high and allow the egg soup to gently boil for 5 more minutes.
- Stir in the sriracha and tamari, and taste to adjust seasonings.
- Dish the soup in a bowl, and garnish with parsley and chopped green onion. Enjoy!
Other Recipes with Leftover Rice You’ll Love!
Chickpea Lemon Rice Soup Recipe
Vegetarian Leftover Fried Rice Recipe
Creamy Zucchini Rice Soup Recipe
Bacon Pineapple Fried Rice
Share this Vegetarian Egg Drop Soup with Rice:
Let’s connect on social!
If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
Egg Drop Soup with Rice
Ingredients
- 1.5 cups Vegetable Stock
- 1 cup cooked rice
- 1 egg
- 1/2 teaspoon sriracha
- 1/4 teaspoon tamari or soy sauce if you aren't gluten free
- 2 tablespoons fresh parsley chopped
- 1 green onions sliced
Instructions
- In a small pot, bring the vegetable stock and cooked rice to a boil.
- Crack the egg directly into the boiling soup, and use a spoon to break the yolk and stir the egg around in the pot. Reduce heat to medium high and allow the egg soup to gently boil for 5 more minutes.
- Stir in the sriracha and tamari, and taste to adjust seasonings.
- Dish the soup in a bowl, and garnish with parsley and chopped green onion. Enjoy!
Nutrition
This post may contain affiliate links. I may earn from qualifying purchases from affiliate programs, at no additional cost to you. Please read our privacy policy for more information.
