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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.

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