This 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!
1/4teaspoontamarior soy sauce if you aren't gluten free
2tablespoonsfresh parsleychopped
1green onionssliced
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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!