Easy, Main courses, Soup

Rice Noodle Egg Drop Soup

steaming rice noodles held over bowl with chop sticks

Rice noodles, sometimes called “rice sticks” have become a staple in our home. They keep forever, are good for upset tummies, and can be cooked up in the microwave in the blink of an eye. Best of all, even a child can make them. Here is our cheater’s version of a filling comfort food type meal in a bowl.

Rice Noodle Egg Drop Soup

Yield: 2-3 main course servings


  • ½ package thin rice noodles (rice sticks)
  • 4 cups chicken soup (instant or homemade)
  • Juice of half a lemon
  • 1 egg
  • 3 drops Tabasco sauce (optional)
  • 1 scallion, thinly sliced


  • Cook rice noodles in chicken soup (on stovetop or in microwave, in microwave-safe bowl) 3-4 minutes, until rice noodles are tender but still have a “bite.”
  • While rice noodles are cooking, beat egg in small bowl with a fork, to blend.
  • Pour the beaten egg slowly into the rice noodles and soup, pulling a fork through the egg as it hits the soup, to make long “threads.”
  • Add lemon juice and optional Tabasco sauce to soup, to taste.
  • Garnish with sliced scallions
  • Serve hot.