Rice-and-Egg Soup Recipe
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...
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Cooking tools:
- Pot
- Stove
- Mixing bowl
- Whisk
- Fork
- Ladle
- Serving bowl
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 4 large eggs
- 4 cups seasoned chicken stock
- 1 1/2 cups cooked white rice
- Salt
- Freshly ground black pepper
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