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Egg Drop Soup with Rice

Kelly Jensen
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
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Cook Time 10 minutes
Total Time 10 minutes
Course Dinner, Lunch, Soup
Cuisine American, Asian
Servings 1 serving
Calories 278 kcal

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

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