10-Minute Rice Soup

There are breads, potatoes, and pastas galore, but when we need comfort both physically and mentally, rice has filled the spot like no other carb. This 10-Minute Rice soup gives comfort in countdown record time. Leftover rice is mixed with a savory broth and eggs for an all-in-one satisfying spoonful after spoonful of delight.


In Greece there’s avgolmono, in Japan there’s zosui, and in Thailand, there’s khao tom — these are just three examples, but the world is filled with rice-based soups, showing a testament to not just rice’s versatility, but to rice’s comfort level. Rice is the food to eat to heal you from illness. It’s neutral enough for everyone to eat and digest, young and old alike. Here, this 10-Minute Rice Soup takes soul satisfaction and puts the prep on the speedway. Leftover rice combines with a soy-chicken-based broth and then gets a garnish of eggs for a boost of protein.


2 large eggs, room temperature

2 to 3 cups chicken stock

1 1/2 tablespoons soy sauce

2 cups cooked rice

2 to 3 tablespoons sliced scallions, for garnish

Kosher salt and freshly cracked black pepper to taste



In a small bowl whisk the eggs with a pinch of salt, set aside.

In a medium saucepan bring 2 cups chicken stock and soy sauce to a simmer, add in the rice. Bring to a simmer and stir to prevent clumping. Season with salt and pepper.

Cover slightly and let it cook for an additional 5 minutes. If it’s looking too thick add more stock.

Lower the heat and drizzle egg over the top of the soup, cooking until the eggs are just cooked, about 30 seconds to 1 minute.

Stir egg into soup. Garnish with scallions, serve and enjoy.

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