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Egg Drop Soup with Rice

The Herbeevore
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!
5 from 3 votes
Cook Time 10 mins
Total Time 10 mins
Course Dinner, Lunch, Soup
Cuisine American, Asian
Servings 1 serving
Calories 278 kcal



  • 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!


Calories: 278kcalCarbohydrates: 52gProtein: 10gFat: 5gSaturated Fat: 2gTrans Fat: 1gCholesterol: 164mgSodium: 424mgPotassium: 204mgFiber: 1gSugar: 4gVitamin A: 1786IUVitamin C: 14mgCalcium: 61mgIron: 2mg
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