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10-Minute Rice Soup

Comfort food doesn’t need to be time consuming.

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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.

You can use any leftover rice you have on hand. Here, I used leftover short-grain rice, but a carton of rice from last night’s takeout will do fine.

Start by prepping your eggs. Whisking the eggs with salt in the beginning, and letting them rest denatures the tough proteins found in the egg white, making for a soft scramble.

In a pot, bring chicken stock and soy sauce to a rapid simmer.

Add in the rice, stirring to combine and prevent any clumps.

Let the rice simmer in the broth. The rice’s natural starches will thicken the soup slightly. You want the soup to look like a loose risotto. If the soup looks too thick, feel free to add in more stock, the desired thickness is up to you!

Lower the heat, letting the soup get to a low simmer before adding the whisked eggs. Once the eggs come in contact with the hot broth, it’ll create a scramble on top.

Served into a bowl, and you have yourself a satisfaction you never thought possible. It’s a crazy simple recipe, but it tastes so comforting and satisfying.

A garnish of sliced scallions brightens the flavor, and the fresh crunch is a pleasant countering texture.

It’s the perfect pick me up for when you don’t want to orchestrate a huge complicated meal and gives you the warmth and energy to charge through your day.

Yield(s): Serves 4

10m prep time

10m cook time

Rated 4.5 out of 5
Rated by 64 reviewers

Allergens: Eggs, Poultry, Soy

When you share or print a 12 Tomatoes recipe,
you're making mealtime meaningful.
100% of the Share to Care sponsor fees fund meals for families in need. Learn More
  • 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
  1. In a small bowl whisk the eggs with a pinch of salt, set aside.
  2. 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.
  3. Cover slightly and let it cook for an additional 5 minutes. If it’s looking too thick add more stock.
  4. 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.
  5. Stir egg into soup. Garnish with scallions, serve and enjoy.