Become a Member
- Appetizer Recipes
- Dinner Recipes
- Dessert Recipes
- Chicken Recipes
Partners & Friends
See the new Member Comments area below! Now you can add your recipe review, comments, or
suggestions to the public recipes.
Rice and Egg Soup
MyCookbook Recipe Database
MyCookbook Member: mytymyt
Recipe Category: Soup
Recipe Preparation Level: easy
This is adapted from the Japanese dish zousui. You can use any kind of stock and any kind of rice, though the starchier the rice, the thicker the soup. You can also add cooked vegetables or peices of meat for a heartier dish.
4 large eggs
4 C. seasoned chicken stock
1-1/2 C. cooked white rice
freshly ground black pepper
Crack each egg over a medium-mesh sieve letting the very thin white liquid drain away. Transfer the remaining yolk and white into a small bowl. Beat the eggs with a fork for twenty seconds.
In a medium covered pot bring the stock and rice to a boil over medium heat. Remove the lid and circulate the stock with the fork to create a whirlpool. Pour in the eggs over the tines of the fork to separate the strands. Cover the pot and cook for 1 minute, then turn off the heat and let sit for 1 minute more. Taste for seasoning and ladle into bowls. Serves 4.
If you were an actual member, you'd be able to click a button here that would
instantly add this recipe to your personal cookbook! Join MyCookbook today - it's free!
Feel free to send this recipe to the Guest member, or even send it to your e-mail using the options below:
If you were an actual member, you'd be able to offer a review and/or suggestions
for this recipe!
Join MyCookbook today - it's free!