By Daniel Patterson
Updated Feb. 29, 2024
- Total Time
- About 15 minutes
- Rating
- 4(198)
- Notes
- Read community notes
This meal in a bowl is pure midwinter comfort. Loosely adapted from the Japanese dish zousui, beaten eggs are poured into a pot of hot stock and rice, where they set into soft, custardlike strands. You can use any kind of stock and any kind of rice, although the starchier the rice, the thicker the soup will be. You can also add cooked vegetables or pieces of meat for a heartier dish.
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Ingredients
Yield:Serves 4
- 4large eggs
- 4cups seasoned chicken stock
- 1½cups cooked white rice
- Salt
- Freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
251 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 29 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 14 grams protein; 839 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Preparation
Step
1
Crack each egg into a medium-mesh sieve, letting the thin white drain away. Transfer the remaining yolk and white into a small bowl. Beat the eggs with a fork for 20 seconds.
Step
2
In a medium covered pot, bring the chicken 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 strands.
Step
3
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.
Ratings
4
out of 5
198
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Cooking Notes
loritake
delicious for breakfast with leftover rice. i quarter the recipe for just one person. and instead of chicken broth, i use japanese dashi stock, then finish it off with a squirt of shoyu and dash of shichimi togarashi for added umami and spice.
Mimi
I made my chicken stock the day before with lots of ginger. I also skipped sieving the egg, it just seemed like an unnecessary step and added mess. Add some shredded left over chicken and top with green onions. Simple and delicious!
Annie
This is similar to what mama called 'rag soup' since the eggs looked like shreds. It was an Italian staple whenever staple for us kids whenever we showed the slightest sign of a sniffle. I like it with a grilled cheese sandwich, over the expected tomato soup and grilled cheese.
courtney
My chicken broth was homemade and very mild tasting so I also added some soy sauce and chili-garlic sauce to add more flavor.
Not amazing, but tasted great when I was coming down with a cold and had leftover rice in my fridge. I also added some leftover chicken.
Leslie
I made this twice. Both with left over brown rice - 1 cup. Once with arugula and next with shredded carrot. all were left overs. I made both using Costco chicken bouillon, and 2 eggs.
Finished with chopped scallions and shoyu sauce and fresh black pepper.
I think I'll use one egg next time and see how that works but this is an enjoyable morning or anytime dump meal. You can literally use whatever you have left over and it's so simple.
Shelly
Great with lemon juice!
I lived on this 20 years ago when I first moved out on my own and was flat broke. Brings back great memories!
Joanne Peterson
It's good, fits the comfort food category. Kids who had the flu were willing to eat it. Used tamari, and small amount of minced onion, and chopped spinach for extra flavoring.
MMB
I gave this 5 stars cus it was so good and what I was craving when I had no veggies or really much at all in my fridge. This came through on a cool fall day. Added soy sauce and chili crisp.
maryea
I liked it as written (cut down for one) with leftover rice and my own stock made from a leftover chicken breast bone, garlic (the frozen kind from Trader Joe's) and celery. Pandemic food.
Julie
Any suggestions for adding some veggies?
Mimi
I made my chicken stock the day before with lots of ginger. I also skipped sieving the egg, it just seemed like an unnecessary step and added mess. Add some shredded left over chicken and top with green onions. Simple and delicious!
rita
i would call this as japanese Ojiya, or Congee (chineses) or joupe (korean).
what is Seasoned Chicken Broth? what are the seasonings?
Elizabeth
In Asian cooking, “seasoned” means that it contains salt, as in seasoned vinegar. So, this would be chicken stock with salt in it, as opposed to unsalted stock.
Shelly
Great with lemon juice!
I lived on this 20 years ago when I first moved out on my own and was flat broke. Brings back great memories!
Leslie
I made this twice. Both with left over brown rice - 1 cup. Once with arugula and next with shredded carrot. all were left overs. I made both using Costco chicken bouillon, and 2 eggs.
Finished with chopped scallions and shoyu sauce and fresh black pepper.
I think I'll use one egg next time and see how that works but this is an enjoyable morning or anytime dump meal. You can literally use whatever you have left over and it's so simple.
courtney
My chicken broth was homemade and very mild tasting so I also added some soy sauce and chili-garlic sauce to add more flavor.
Not amazing, but tasted great when I was coming down with a cold and had leftover rice in my fridge. I also added some leftover chicken.
Annie
This is similar to what mama called 'rag soup' since the eggs looked like shreds. It was an Italian staple whenever staple for us kids whenever we showed the slightest sign of a sniffle. I like it with a grilled cheese sandwich, over the expected tomato soup and grilled cheese.
loritake
delicious for breakfast with leftover rice. i quarter the recipe for just one person. and instead of chicken broth, i use japanese dashi stock, then finish it off with a squirt of shoyu and dash of shichimi togarashi for added umami and spice.
Caroline
I have a cold, and this hit the spot. Super easy to make even with minimal energy levels. Lots of ways to vary the seasoning. I'll definitely make this again.
Joanne Peterson
It's good, fits the comfort food category. Kids who had the flu were willing to eat it. Used tamari, and small amount of minced onion, and chopped spinach for extra flavoring.
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