Sushi Rice Egg Drop Soup

Simple Japanese rice soup with eggs, cilantro and scallions in a light vinegar, sake broth.


  • 1 1/2 cup cooked Japanese rice
  • 3 tablespoons rice vinegar
  • 3 1/2 cups dashi broth
  • 2 eggs (beaten)
  • 2 teaspoons light soy sauce

For the sushi rice vinegar:

  • 2 tablespoons sake
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon salt


  • 2 tablespoons scallions (finely chopped)
  • 2 tablespoons chopped cilantro (roughly chopped)
  • 2 tablespoons chives (roughly chopped)
  • shredded dried seaweed (nori)


  1. Zap the cooked rice in the microwave for a few second, until hot. Pour the sushi rice vinegar over the rice and mix well with a spoon.
  2. Heat up the dashi broth in a medium size pan until very hot. Add rice, stir and bring to boil.
  3. When the water is boiling, lower heat, cover and let simmer for 6 minutes. Pour light soy and stir well.
  4. Turn off the heat, pour the beaten eggs and leave for 10 seconds. Slowly stir with chopsticks or a fork to break up the egg mixture. Don’t over stir, a short swirly motion should be enough.
  5. Put the toppings (except nori) at the bottom of each bowl, divided evenly. Pour the soup and top with shredded nori. Serve immediately.


You can add a little wasabi or ichimi for heat.


Recipe Card powered byTasty Recipes