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Hearty Rice Soup

This quick recipe is a great pick-me-up on cold days. It is easy to digest, full of nutrients, and will warm you right up! If you have leftover rice sitting in the fridge, it will work perfectly for this recipe. Feel free to omit the egg to make this a vegan meal; it can be replaced with soft tofu to maintain that boost of protein if you like. Because white rice is easily digestible, this soup is also great for days when you are feeling a little under the weather. If you want more fibre, you can replace the white rice with brown rice! Take care to eat what will make you feel good! We hope you stay safe and healthy this autumn and winter season.

  • Author: Annie Tsang


  • ¾ cup thinly sliced Shanghai bok choy
  • 1 tbsp thinly sliced carrot
  • ½ cup thinly sliced Cremini mushrooms
  • 1 egg, beaten
  • 1 cup cooked white rice
  • 1 cup chicken/mushroom broth
  • Salt and pepper (to taste)


  1. Cook the egg on medium high heat until done. Set aside, and once cooled slice into thin strips.
  2. Add broth into a pot and place on high heat. Once it begins to boil, add carrots and mushrooms.
  3. Let cook for about one minute, then add in bok choy.
  4. Let cook for another minute, then add rice and egg.
  5. Wait for the broth to boil again, then take off the heat. Season with salt and pepper.
  6. Enjoy!


  • Serving Size: 1 serving
  • Calories: 360
  • Sugar: 2g
  • Sodium: 125mg
  • Fat: 5g
  • Saturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 49g
  • Fiber: 2g
  • Protein: 18g
  • Cholesterol: 195mg

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