Equipment
Ingredients
Main Ingredients
- 700 ml vegetable broth
- 150 g cooked white rice, chilled
- 2 eggs, room temperature
- 2 scallions, thinly sliced
- 15 ml gluten-free tamari
Nutrition (per serving)
Method
In a small mixing bowl, vigorously beat the eggs until the yolks and whites are completely homogenous and slightly frothy.
Pour the vegetable broth and gluten-free tamari into a medium saucepan. Bring to a gentle simmer over medium-high heat, reaching approximately 95°C/203°F.
Stir the chilled cooked white rice and the white parts of the sliced scallions into the simmering broth. Heat for 2 minutes until the rice grains separate and are completely warmed through.
Using a ladle, stir the soup in a continuous circular motion to create a gentle whirlpool. Slowly drizzle the beaten eggs into the swirling broth in a thin, steady stream. Turn off the heat immediately and let the soup sit undisturbed for 15 seconds to allow the eggs to form soft strands and instantly reach a safe internal temperature above 71°C/160°F.
Ladle the hot soup into serving bowls. Garnish evenly with the remaining green parts of the scallions and serve immediately.
Chef's Notes
- To achieve the finest, silkiest egg ribbons, try pouring the beaten eggs over the tines of a fork or through a slotted spoon held just above the saucepan.
- A tiny pinch of cornstarch whisked into the raw eggs before adding them to the soup can help stabilize the proteins, keeping the strands incredibly tender.
- Always wash your hands and thoroughly clean the mixing bowl and whisk after handling raw eggs to prevent any potential cross-contamination in the kitchen.
- If you want to elevate the aromatic profile without adding new ingredients, briefly toast the cooked rice in a dry pan for two minutes before adding the broth to impart a nutty flavor.
Storage
Refrigerator: 3 days — Store in an airtight container. The rice will absorb more liquid over time, so you may need to add a splash of water when reheating.
Reheating: Reheat gently on the stovetop over low heat until steaming, being careful not to boil to protect the delicate eggs.
