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.
Ingredients
- 4 large eggs
- 4 cups seasoned chicken stock
- 1 ½ cups cooked white rice
- Salt
- Freshly ground black pepper
- Nutritional Information
Nutritional analysis per serving (4 servings)
248 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 13 grams protein; 193 milligrams cholesterol; 414 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 4
Preparation
- 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.
- 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.
- 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.
About 15 minutes
Dining and Cooking