Tomato Egg-Drop Rice Soup with Scallions

Why You’ll Love This Recipe

• Comforting and budget-friendly using pantry staples and leftover rice.
• Ready in under 30 minutes with minimal prep and cleanup.
• Silky egg ribbons add body without heavy cream.
• Easy to customize: swap broths, add spice, or keep it vegetarian.

Grocery List

• Produce: Garlic, scallions
• Dairy: Eggs
• Pantry: Canned diced tomatoes, low-sodium broth, cooked white rice (day-old), neutral oil, sesame oil, kosher salt, pepper, optional sugar and soy sauce

Full Ingredients

Soup Base & Aromatics

• 1 tablespoon neutral oil (such as canola or sunflower)
• 3 garlic cloves, thinly sliced
• 1 can (14.5 ounces) diced tomatoes, with juices
• 4 cups low-sodium chicken or vegetable broth
• 3 scallions, thinly sliced; whites and greens separated
• 1 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon white pepper (or black pepper)
• Optional for balance: 1 teaspoon sugar and/or 1 tablespoon light soy sauce

Rice & Eggs

• 1 1/2 cups cooked white rice (preferably day-old, cold)
• 3 large eggs, beaten until smooth

Finishing & Garnish

• 1 teaspoon toasted sesame oil
• Chili crisp or red pepper flakes (optional, for serving)

Step-by-Step Instructions

Step 1: Prep the aromatics and eggs

Thinly slice the garlic and scallions, keeping the scallion whites and greens separate. In a small bowl, beat the eggs with a pinch of salt until the whites and yolks are fully combined and fluid. Cold, day-old rice breaks apart more easily and helps the soup stay brothy—use your fingers to gently loosen any clumps.

Step 2: Build the tomato base

In a medium pot (3–4 quarts), heat the neutral oil over medium heat. Add the garlic and cook, stirring, until fragrant and just turning golden, 30–45 seconds. Add the canned tomatoes with their juices and cook for 2 minutes, letting some of the sharpness mellow.

Step 3: Add broth and season

Pour in the broth and add the scallion whites, 1 teaspoon kosher salt, and 1/4 teaspoon pepper. If your tomatoes taste very tangy, stir in 1 teaspoon sugar; for extra savoriness, add 1 tablespoon soy sauce. Bring to a boil, then reduce to a gentle simmer and cook for 5 minutes to let the flavors mingle.

Step 4: Stir in the rice

Add the cooked rice and simmer for 2 minutes, gently breaking up any clumps. The soup should be brothy with tender grains suspended throughout. If it looks too thick, splash in an extra 1/2 cup broth or water.

Step 5: Create silky egg ribbons

Turn the heat to a bare simmer. Use a spoon to create a slow whirlpool in the pot. With your other hand, drizzle in the beaten eggs in a very thin, steady stream, moving around the pot to distribute evenly. Pause for 30 seconds to let the eggs set into delicate ribbons, then gently stir once or twice to separate and loosen them.

Step 6: Finish and adjust

Turn off the heat. Stir in the toasted sesame oil and the scallion greens. Taste and adjust seasoning with more salt or pepper as needed. If you used low-sodium broth and skipped soy, you may want an additional pinch of salt.

Step 7: Serve

Ladle into warm bowls and serve immediately. Add a small spoonful of chili crisp or a pinch of red pepper flakes if you like heat.

Pro Tips

• Beat the eggs thoroughly and pour in a thin stream for the finest, silkiest ribbons.
• Keep the soup at a bare simmer when adding eggs; boiling liquid can shred or toughen them.
• Day-old rice holds its shape better. If using fresh rice, spread it on a plate to steam off a bit of moisture before adding.
• Balance the tomatoes: a pinch of sugar softens acidity, while a splash of soy sauce boosts savoriness.
• Adjust thickness by adding more broth for a lighter soup or more rice for a heartier bowl.

Variations

• Ginger-Miso: Add 1 teaspoon grated fresh ginger with the garlic and stir in 1–2 teaspoons white miso at the end (off heat).
• Corn & Chili: Add 1 cup frozen corn with the broth and finish with chili crisp or a drizzle of chili oil.
• Herby Italian Vibe: Swap sesame oil for extra-virgin olive oil, add 1/2 teaspoon dried oregano with the tomatoes, and finish with torn basil.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. The rice will continue to absorb broth, so you may need to add a splash of water or broth when reheating. Warm gently over low heat until steaming—avoid boiling to keep the egg ribbons tender. For the best texture if making ahead, refrigerate the tomato-broth base separately and add the rice and eggs just before serving.

Nutrition (per serving)

Approximate: 205 calories; 8.5 g fat; 22 g carbohydrates; 7–8 g protein; fiber 2 g; sodium varies by broth and soy sauce used.