Kelly JensenThis egg drop soup with rice is a tasty and quick lunch recipe with leftover rice and a few refrigerator staple ingredients – 15 minutes, vegetarian, and gluten free. Save your leftover rice and transform it into a quick and flavorful soup, a perfect no waste recipe!
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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 healthy homecooked meal but don’t want to spend hours in the kitchen. I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a healthy meal can be on your table in no time. Even faster than ordering takeout!
What’s In Egg Drop Rice Soup?
- Reduced Sodium Vegetable Stock or Bouillon: I love this low sodium vegetable base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine. You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out! By starting with a low sodium broth or bouillon, you can build bright vibrant flavors and add more salt later if needed. This soup base is also gluten free!
- 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 like crazy, its great on soups, curries, and noodle bowls like these curry noodles.
- 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. If I am cooking for a crowd, I always use this tamari in my recipes just in case anyone at the table has a gluten allergy, so everyone can enjoy this meal.
- 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!
Gluten Free Egg Drop Soup with Rice for the WIN!
This gluten free egg drop soup with rice recipe is a simple meal to make without the wheat. I’m all about making recipes gluten free when I can. Gluten free cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around gluten free pantry staples and swapping in a few wheat-less ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite gluten free pantry ingredients that we use on a weekly basis, and check out all my gluten free recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meals for everyone at your table.
Other Recipes with Leftover Rice You’ll Love!
Chickpea Lemon Rice Soup Recipe
Vegetarian Leftover Fried Rice Recipe
Get the Same Ingredients for this Vegetarian Egg Drop Soup with Rice:
As always, if you make this vegetarian and gluten free egg drop and rice soup recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Egg Drop Soup with Rice
Ingredients
- 1.5 cups No-Salt-Added 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
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This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!
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