Rice Cooker Egg Drop Soup
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A quick and comforting egg drop soup made entirely in a rice cooker, featuring delicate egg ribbons in a savory, thickened chicken broth.
- Time
- 15 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, eggs, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Add 2 cups of chicken stock to the rice cooker pot and hit the cook button.
In a small bowl, combine 1 tablespoon of corn starch, 2 tablespoons of water, and a pinch of turmeric powder (if using) to create a slurry.
Once the chicken stock reaches a boil, add the cornstarch slurry to the pot and stir.
Place the lid back on the rice cooker and bring the liquid back up to a boil.
Beat 2 eggs in a small bowl. While stirring the soup, slowly drizzle the beaten eggs into the pot to create nice ribbons.
Add 1/2 teaspoon soy sauce, 1/4 teaspoon salt, and 1/4 teaspoon white pepper.
Top with sliced green onions and adjust seasoning to taste before serving.
Notes
The author uses a small rice cooker (2 cups uncooked / 4 cups cooked capacity). If using a larger rice cooker, ensure the liquid level is sufficient for the machine to operate correctly.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 107
- Protein
- 8 g
- Carbs
- 6 g
- Fat
- 6 g
- Fiber
- 0 g
Where the calories come from
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