Rice and Egg Soup

17 mins (prep 15, cooking 2)
5 ingredients
4 servings
This is a meal in a bowl! I got this from the New York Times magazine. It is adapted from and similar to the Japanese dish, zousui. You can use any kind of broth and any kind of rice, though the starchier the rice, the thicker the soup will be. Add cooked veggies or pieces of meat for a heartier dish. Prep time does not include cooking the rice.

Categories:  pasta,-rice-and-grains , rice , low-sat.-fat , comfort-food , taste~mood , quick , soups-&-stews , egg , low-carb , low-in... , stocks , eggs~dairy , time-to-make , asian , 5-ingredients-or-less , low-fat , low-calorie , <-30-mins , easy , healthy ,
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Serving Size (237.98 g)
Servings 4
Amount per Serving
Calories 314.68 Calories from Fat 99.9
% Daily Value *
Total Fat 11.1g 68.29%
Saturated Fat 3.06g 61.18%
Trans Fat 0.0 %
Cholesterol 158.52mg 211.36%
Sodium 605.7mg 100.95%
Total Carbohydrate 0.54g 0.73%
Dietary Fiber 0.0 g 0.0%
Sugars 0.07 g %
Protein 53.02g 424.18%
Vitamin A 78.08IU% Vitamin C 0.0mg%
Calcium 23.66mg% Iron 2.3mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large eggs, cooked white rice, fresh ground pepper