homemade soup


Eggs cook up like magic in this easy


4 more ways to


use rice Incorporate cooked white rice into other dishes for texture and bulk so they feel more satisfying.


CORN EGG DROP SOUP Rice and sweet corn make this twist on


a Chinese takeout favorite hearty enough for dinner in a flash.


PREP TIME 5 MIN. – COOK TIME 25 MIN. READY IN 30 MIN. – SERVINGS 4


1 (32 oz) container low-sodium vegetable broth ½ (16 oz) pkg frozen corn, thawed 1 tbsp reduced- sodium soy sauce


½ tsp garlic powder ½ cup uncooked white rice 4 large eggs 2 green onions 2 tsp toasted sesame oil


TRY IT: • sprinkled into frittatas and omelets


STEP 1 To a medium pot, add the broth, corn, soy sauce, garlic powder, and ¾ cup water. Add the rice. Season with salt and pepper. Bring to a boil on high heat. Reduce heat and simmer 20 min., until rice is tender. STEP 2 Meanwhile, in a liquid measuring cup, whisk the eggs together. Gently and slowly pour eggs into broth in a thin stream. Simmer 1 min., until egg is cooked. STEP 3 Remove soup from heat. Season with salt to taste. Finely chop the green onions and sprinkle over soup. Drizzle with the sesame oil.


Per serving: 226 calories, 8g fat, 2g saturated fat, 186mg cholesterol, 340mg sodium, 30g carbohydrate, 3g fiber, 3g sugar, 10g protein


www.savoryonline.com | October 2019 95


• mixed with vegetables for stuffed peppers and squash


• stirred into chicken or tuna salad


• as an enchilada filling with ground meat or beans


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