10-Minute Rice Soup Recipe

If you’re looking for a comforting bowl that comes together in a flash, this 10-Minute Rice Soup Recipe might just become your new best friend. I absolutely love how this soup manages to be both satisfyingly hearty and surprisingly light — it’s perfect for those busy weeknights or whenever you want something soothing without a long wait.

What makes this 10-Minute Rice Soup Recipe stand out is its simplicity and versatility. When I first tried it, I was amazed at how a few humble ingredients—rice, eggs, chicken stock, and soy sauce—could create magic in such a short time. Whether you’re feeling under the weather or just craving something cozy, this soup never disappoints.

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Ingredients You’ll Need

The beauty of this 10-Minute Rice Soup Recipe lies in its simplicity. Each ingredient plays a straightforward role and combines beautifully to create a balanced, flavorful soup without fuss.

• Large eggs: I like to use room temperature eggs for a smoother texture when drizzling into the hot soup.
• Chicken stock: Using good-quality stock makes all the difference here, whether homemade or store-bought. It’s the soup’s flavor base.
• Soy sauce: Just a splash adds the perfect savory depth; I always opt for low-sodium to keep control of saltiness.
• Cooked rice: Leftover rice works wonderfully — it’s a great way to avoid waste and speeds up the process.
• Sliced scallions: Fresh and bright, scallions add a lovely crispness and fresh onion aroma as a garnish.
• Kosher salt and freshly cracked black pepper: To taste; season gradually so the soup stays balanced.

Variations

I love how flexible this 10-Minute Rice Soup Recipe is—you can make it your own easily depending on what you have or what you’re craving. Feel free to get creative and make it suit your style!

• Vegetarian variation: Skip the chicken stock for vegetable broth, and add some finely chopped mushrooms to pack in umami flavors.
• Protein boost: Stir in some cooked shredded chicken or tofu to make it a fuller meal for lunch or dinner.
• Spicy kick: When I want a little heat, I add a drizzle of chili oil or sprinkle some red pepper flakes on top before serving.
• Fresh herbs: Sometimes I finish it with fresh cilantro or parsley for an added layer of freshness.

How to Make 10-Minute Rice Soup Recipe

Step 1: Whisk the Eggs and Prep

Start by cracking your eggs into a small bowl and whisking them lightly with a pinch of salt. Setting them aside at room temperature helps the eggs incorporate smoothly when you drizzle them into the hot soup. I discovered this trick prevents them from clumping or cooking too unevenly.

Step 2: Simmer the Stock and Rice

Next, bring your chicken stock and soy sauce to a gentle simmer in a medium saucepan. Add the cooked rice and stir well to prevent it from clumping together. Cover the pot loosely and let it simmer for about 5 minutes. Keep an eye on the consistency—if it gets too thick, add a splash more stock. This simmering step lets the flavors meld nicely, which I love because it means the rice absorbs that savory depth.

Step 3: Drizzle and Cook the Eggs

Lower the heat to keep the soup hot but not boiling. Slowly drizzle the whisked eggs over the surface of the soup—this is where the magic happens! Let the eggs cook gently until just set, about 30 seconds to 1 minute. Then stir everything together lightly. The eggs will create silky ribbons throughout the soup, adding a lovely texture and richness you’ll enjoy. I always remind myself not to rush this part since overcooking can make the eggs rubbery.

Step 4: Garnish and Serve

Finally, sprinkle those beautiful sliced scallions on top for a fresh pop of color and flavor. Taste and adjust the seasoning with salt and freshly cracked black pepper as needed. Serve your 10-Minute Rice Soup Recipe piping hot. I love how comforting this is on chilly evenings or when I need something gentle yet satisfying.

How to Serve 10-Minute Rice Soup Recipe

Garnishes

When I’m serving this soup, I always go for fresh scallions because they add crunch and bright flavor. Sometimes I throw in a few drops of toasted sesame oil or a sprinkle of white pepper for an extra layer of aroma. For a little color and freshness, chopped cilantro works wonders too.

Side Dishes

This soup pairs beautifully with simple side dishes like steamed greens, kimchi for a spicy tang, or even pan-fried dumplings if you want a more substantial meal. I find a light cucumber salad on the side balances the warmth of the soup perfectly.

Creative Ways to Present

For special occasions, I like to serve the soup in little bowls with a drizzle of chili oil and thinly sliced red pepper on top. Adding a few edible flowers or microgreens makes it feel extra special without any fuss. Sometimes, I’ll present the soup alongside mini rice balls or sushi bites, turning a simple soup into a fun, shared meal experience.

Make Ahead and Storage

Storing Leftovers

I store leftover rice soup in an airtight container in the refrigerator and usually eat it within 2-3 days. Because of the eggs, it’s best to consume it relatively quickly to enjoy that fresh, silky texture.

Freezing

I’ve tried freezing this soup, but the texture of the eggs changes a bit after thawing—they become a little rubbery. If you want to freeze, I recommend storing the soup without the eggs and adding freshly whisked eggs when reheating.

Reheating

To reheat, I gently warm the soup on the stovetop over low heat, stirring occasionally. If the soup thickened in the fridge, a splash of chicken stock helps loosen it back up. If you froze it without eggs, now’s the perfect time to slowly drizzle fresh beaten eggs and swirl gently to recreate that signature texture.

FAQs

Final Thoughts

This 10-Minute Rice Soup Recipe holds a special place in my kitchen because it combines ease, speed, and comforting flavor all in one bowl. I genuinely enjoy sharing it with friends because it’s so approachable and always hits the spot. If you’re after a quick, no-fuss soup that feels like a warm hug, give this recipe a try—you’ll be glad you did!

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