Egg Drop Soup with Rice

egg drop and rice soup with scallions in a thick and tasty broth

5 from 4 votes

This 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.

Cook Time10

Total Time10

Course: Dinner, Lunch, Soup

Cuisine: American, Asian

Servings: serving

Calories: 278kcal

Author: Kelly Jensen

Cost: Less Than $1

Equipment

Pot
Mixing Bowl

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

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.

Nutrition