Here's the quintessence of Japanese home cooking: an aromatic, protein-rich broth served over rice. Admittedly, Japanese cooking leans heavily on sugar--for a less traditional taste, you could reduce or even omit the sugar.

Victoria Abbott Riccardi
Source: EatingWell Magazine, April/May 2005

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Recipe Summary

total:
20 mins
Servings:
4
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare instant brown rice according to package directions.

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  • Pour broth into a heavy medium saucepan, along with sugar, soy sauce and mirin. Bring to a boil; reduce heat to medium-low.

  • Stir egg whites and whole egg in a small bowl until just mixed. Add chicken to the simmering broth. Gently pour in the egg mixture, without stirring. Sprinkle scallions on top. When the egg starts to firm up, after about 3 minutes, stir it with chopsticks or a knife. (The chicken will be cooked by now.) Divide the rice among 4 deep soup bowls and top with the chicken mixture.

Tips

Ingredient Note: Mirin is a low-alcohol rice wine essential to Japanese cooking. Look for it in your supermarket with the Asian or gourmet ingredients. An equal portion of sherry or white wine with a pinch of sugar may be substituted for mirin.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

257 calories; protein 19.5g 39% DV; carbohydrates 34.2g 11% DV; exchange other carbs 2.5; dietary fiber 2.2g 9% DV; sugars 6.7g; fat 3.7g 6% DV; saturated fat 0.8g 4% DV; cholesterol 77.8mg 26% DV; vitamin a iu 299.6IU 6% DV; vitamin c 4.5mg 7% DV; folate 24.2mcg 6% DV; calcium 31.6mg 3% DV; iron 1.5mg 8% DV; magnesium 66.8mg 24% DV; potassium 296.1mg 8% DV; sodium 488.8mg 20% DV; thiamin 0.1mg 9% DV.

Reviews (55)

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56 Ratings
  • 5 star values: 9
  • 4 star values: 43
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
01/05/2020
As someone who was brought up on Japanese food I think some of the reviewers misunderstand this recipe. It's NOT soup! Although it's served in a soup bowl it's a rice bowl. I thought it was delicious and just right without modifications. Read More
Rating: 5 stars
08/15/2017
This recipe is amazing. This has become a household favorite especially on a cold day! YUM! Read More
Rating: 5 stars
05/10/2017
Easy to make. So delicious. Do be afraid to try it. Read More
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Rating: 5 stars
03/03/2017
I loved this dish. It is incredibly easy and quick to throw together and tastes great. It is sweet but reflects traditional Japanese flavor well. A great addition to my cooking menu. Read More
Rating: 4 stars
10/15/2016
I reduced the sugar and added sliced mushrooms (because I have a love affair with mushrooms) and it turned out wonderful! Not at all like the picture though! Also I see a lot of people are saying that it does not feed 4... which is somewhat true. It will not feed 4 adult males. However my daughter and I had a serving (she is four) and my husband had two and it was just enough for us! I thought it was wonderful because yes I was a tad hungry but it is only 257 calories! My husband needs more than that (hence his double portion) but my four year old and I do not. Read More
Rating: 4 stars
03/11/2015
I make this regularly. It's quick and easy. More importantly it's ridiculously easy. Like others I cut the sugar in half at least. Read More
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Rating: 2 stars
09/20/2014
Too Sweet for my Buds Next time I will try cutting the sugar in half (something I do at Starbucks and restaurants that sell sweet tea as well). Pros: filling Cons: too sweet Read More
Rating: 5 stars
05/28/2014
Quick Easy and Delicious Made the recipe as called for I had to use white wine instead since I was unable to find the one ingredient. It was a very simple easy and fast recipe to assemble and it taste great. I will be keeping this recipe for future use. Do keep in mind there is not as much liquid with the final outcome as the picture for the recipe shows it's not soup like it is really just enough for everything to get coated in it and maybe a spoonful extra- it's a rice bowl after all. Pros: Quick Easy Taste Great Cons: Says serves 4 but really only 2 Read More
Rating: 5 stars
10/23/2013
Excellent and SO simple to make. This does modestly serve four but you can always double it for larger portions or to serve more people. I've made this many times its one of my go to recipes and I highly recommend it:) Read More
Rating: 3 stars
08/13/2013
It's called a bowl of mother and child In Japan we stir fry sliced onions (not the scallion) and chicken (not the breast thighs are the best) first and put the ingredient in the broth. Sprinkle the scallion on top at the end. The picture looks having too much liquid that will make the rice too soggy.. It called a bowl of mother (chicken) and child (eggs):). Read More
Rating: 4 stars
03/31/2013
Simple Delicious I made exactly as described using white wine (forgot sugar) and it was excellent. Next time I will try adding mushrooms. Pros: So easy ingredients on hand Read More
Rating: 4 stars
02/08/2013
simple and delicious I've read a lot of the reviews and I think people are missing the point - this is not a soup but a rice dish. I love tweaking recipes too but think the review should be on the original recipe which I followed to a T. I measured it out and it only serves two but that can easily be fixed. Pros: serves 2 not 4 Cons: affordable easy delicious Read More
Rating: 4 stars
01/13/2013
Use the recipe as a starting point! I agree with the other reviewers that the recipe does not call for enough broth/liquid. I used: 4 c chicken broth 3 tbsp soy sauce 3 tbsp rice wine vinegar (in place of mirin) NO sugar 3 whole eggs Also threw in some sliced mushrooms and spinach! Very delicious I will definitely be making this again. Pros: Easy hearty delicious Read More
Rating: 5 stars
11/18/2012
Best easy quick healthy dinner!!! Family favorite!!!! I also leave out the sugar. I make it as a soup using more chicken broth and serve rice on the side. Sometimes we eat it as a rice bowl too. However everyone in the family loves this....including my daughters friends. I like to add slice mushrooms too it. Pros: Simple Read More
Rating: 4 stars
10/29/2012
Double the recipe for main dish If you're making this as the main dish I would basically double the recipe. If I was making for 4 I would triple the chicken double everything else. Read More
Rating: 4 stars
09/05/2012
I would make it again There are so many creative things you can do to this recipe. I left the sugar out used sherry because it add flavor and I also added 2tbs of oyster sauce and a squirt of sesame oil. Read More
Rating: 2 stars
04/09/2012
Sweet & Oniony Easy to make. Sweet and oniony - not my thing. But my husband did like it. Pros: Light & Easy. Cons: My husband enjoyed it but I'm not much of a onion fan so... Read More
Rating: 4 stars
02/11/2012
tasty! I have made this several times - I don't change a thing. It's delicious and many requests have been made to make it again. Read More
Rating: 2 stars
02/05/2012
Disappointing This recipe had a lot of good reviews so I though it would be a quick tasty recipe but it was very bland the consistency of the broth with egg was unappealing and slightly curdled looking. I think I will try again with some ginger for flavor thicken the broth and cook my egg separately. Read More
Rating: 4 stars
02/01/2012
Mistated calories My family loves this but I was really surprised and disappointed to learn that the calories reported are of by at least 50...it makes a big difference if youre counting. The actual calories per serving is 320ish not the 262 stated depending on what brand/type of rice you use. Pros: Delicious Cons: High in Carbs Read More
Rating: 5 stars
01/05/2012
Awesome - loved it! We enjoyed this very much - did what others said and added more chicken broth - was too much to double it in our opinion. Mine didn't taste bland or salty at all - was perfect! Would add broccoli and shredded carrotts next time. Put mushrooms in and it was soooo good. Everyone loved it! Pros: very quick and easy to make Cons: none Read More
Rating: 4 stars
10/31/2011
It was a wonderful soup...my cousin had made it for us for dinner... i enjoyed it and had to get the recipe..I couldn't believe how quick and easy it looks to make it. Read More
Rating: 4 stars
10/31/2011
This was a wonderful soup..i enjoyed it..My cousin made it for us for dinner...i had to get the recipe.. Read More
Rating: 4 stars
10/30/2011
Made this for dinner lastnight...was super easy really tasty & perfect for a cold Winter evening in Ohio! Emailing to a few friends to try! Read More
Rating: 4 stars
10/30/2011
Made this for the first time after thanksgiving with some leftover turkey indstead of chicken. My husband who is not a fan of asian foods at all asked for seconds and my two year old daughter ate it up! Read More
Rating: 4 stars
10/30/2011
This was really yummy! I made it without mirin or wine and it was still super tastey! The scallions really add a nice flavor. I just had to cover the dish while the chicken cooked to make sure they cooked all the way through. I used more rice and it came out less like a soup and more like fried rice but it was awesome! Read More
Rating: 4 stars
10/30/2011
We liked this dish as is but I suggest adding a splash of Sriracha sauce to give it a bit more flavor. My husband put a little bit of chopped pineapple in his and loved it. Read More
Rating: 4 stars
10/30/2011
I made this but I made it with Udon instead of rice and I added chinese cabbage after I boiled the noodles. It smells AWESOME! Read More
Rating: 4 stars
10/30/2011
This became an instant family classic! So easy and so tasty I have made it 3 or 4 times in the last 6 weeks. Read More
Rating: 4 stars
10/30/2011
Made this for dinner last night and it was super easy and quick. I made it with Udon noodles like one person suggested and it turned out wonderful - not to mention filling! Read More
Rating: 4 stars
10/30/2011
Too sweet wrong proportions not very tastey. Read More
Rating: 4 stars
10/30/2011
Super easy and really really good. It has simple flavors and there isn't much to it but for some reason it just has a comforting flavor and makes you feel wholesome. Like Japan's version of chicken and noodle soup. I'm sure I will be made on a regular basis. Thanks for the recipe! Read More
Rating: 4 stars
10/30/2011
Made this for dinner tonight and was really excited about trying it especially after reading rave reviews. Although it was relatively quick and easy it was boring and very unappealing to look at. The egg cooked in the broth looked like floating snot and there was no depth to the flavor. You're better off sauteing chicken in soy sauce and serving it over rice. Read More
Rating: 4 stars
10/30/2011
This is so fast and delicious we really liked it! The portion sizes are off if you consider it the main meal -- it was barely enough for two and I wouldn't exactly call it a soup because there wasn't much broth. I think I will double it when we make it again except for the egg and maybe try adding less sugar and some coconut vinegar to add a little more depth. We will definitely make this again! Read More
Rating: 4 stars
10/30/2011
This sounds and looks delicious. Can't wait to try the recipe! Read More
Rating: 4 stars
10/30/2011
I had hight hopes and I did not like this at all. It was too sweet and bland. Also it didn't really have any color and looked like liquid sludge. Maybe it would taste better with more soysauce noodles and some sliced peppers for color. Read More
Rating: 4 stars
10/30/2011
I loved this recipe although like many others I couldn't help but make a few minor adjustments. I substituted pineapple juice for the sugar giving the dish a bit more of a teriyaki flavor. I agree with the last post that there wasn't much broth and I will also increase the amount called for. The whole family loved this entree I'm definitely adding this to our usual rotation yum! Read More
Rating: 4 stars
10/30/2011
Kind of sugary but very very easy to make. I just boiled some chicken the night before and added that in... I wasn't too keen on putting raw chicken right into the soup... I agree that some spirracha sauce would give it more of a kick. I didn't love it but my husband can't stop talking about it. I'll most likely make it again because it was extremely easy and my husband likes it. He also wants me to say that the onions contrast very well with the sweet flavor. Pretty good. Read More
Rating: 4 stars
10/30/2011
I loved this recipe it was simple to make and very satisfying. I made it for dinner and then again for breakfast. I think I may add some Sriracha sauce in it next time to give it a bit of a kick but I really enjoyed it as is. Read More
Rating: 4 stars
10/30/2011
This is a bowl of comfort. The broth needed work however. To feed two I needed two cups of broth (otherwise there'd be no room to boil the chicken! 1 cup isn't enough) half a cup at least of soy sauce for flavor and i didn't have mirrin so I used half a cup-ish of rice vinegar instead which was so good. w/sugar the broth came out tangy and amazing. I also threw in spinach and mushrooms. I want more. Read More
Rating: 4 stars
10/30/2011
I also used regular brown rice instead of instant. And I added edemame. Great easy dish. I will definately make this again! Read More
Rating: 4 stars
10/30/2011
1 cup is definitely not enough to feed two on this recipe. the taste was OK nothing. i eat anything and everything but my husband is a little picky. he ate it but was not crazy about it. i don't thin i will be making it again. Read More
Rating: 4 stars
10/30/2011
I made this one night for dinner and expected to have it for the rest of the week except my boyfriend had the other 3 servings in one sitting. It was really quick and delicious! I really enjoyed the flavor although I felt it was too sweet. I put the left overs in my fridge and the next day my boyfriend had it for lunch and was shocked when I said I made it myself. The egg actually doesn't look appealing to me but it adds a good flavor and extra protein! There wasn't much "broth" to the soup so when I made it again I reduced the amount of sugar and doubled the rest of the broth ingredients. Also I used white wine in place of mirin and used Uncle Ben's brown rice boil in the bag. Read More
Rating: 4 stars
10/30/2011
I've made this recipe several times and we really enjoy it. Like many of the others I greatly reduce the sugar and double the other broth ingredients. I also like to add a few handfuls of baby spinach right before serving cooking just long enough to wilt the spinach. This recipe is also a great way to use leftover roasted chicken. Read More
Rating: 4 stars
10/30/2011
Yum! I doubled all the sauce ingredients (taking advice from previous posts thanks!) and it turned out great! I think I might add some red pepper flakes for heat though! Read More
Rating: 4 stars
10/30/2011
There must be a typo with the way this recipe is written. It says it makes 4 - 1 1/2 cups that = 6 cups total. It's not possible using only the 1 cup of broth. I made these adjustments to the recipe and it was okay. 1 qt. broth 1 tab. sugar 4 tab. soy sauce 2 tab. Mirin 2 egg whites 1egg 6 scallions 8 oz. chicken. Read More
Rating: 4 stars
10/30/2011
Double the broth mixture (ckn broth/soy sauce & mirin) and cut the sugar for personal taste it is Wonderful! The second time u threw some finely chopped cabbage in to cook with the chicken and just three all three beaten eggs in (w/out removing the two yolks) delicious any way you do it! Read More
Rating: 4 stars
10/30/2011
I took everyone's advice and doubled the chicken broth soy sauce and white wine(used that instead of mirin). Wasn't sure what to do with sugar so used 1 tablespoon. I also used vegetable fried rice (from Trader Joes) instead of instant brown rice and it came out delicious! The vegetable riced frice added an element of flavor and if I used brown rice I'd probably add 1 extra tablespoon of soy sauce though admittedly I like things salty. I used 6 scallions (minus tops and bottoms) and thought it looked like a lot but was just right in the mixture. Very healthy I would make this again. Read More
Rating: 4 stars
10/30/2011
This recipe was great!! Very light just what I had in mind. Read More
Rating: 4 stars
10/30/2011
I may have liked this had I doubled the broth as suggested by many others. Otherwise I found it to be somewhat dry. Read More
Rating: 4 stars
10/30/2011
Love this dish. I didn't let the eggs sit long enough so they fell apart and it wasn't pretty. Remember low-sodium! I used reduced broth but not soy sauce and it was too much salt for me. I put a touch more wine in because I love the taste. So many ways to change it up with this recipe. Read More
Rating: 4 stars
10/29/2011
I LOVE this dish. I made it tonight for the first time and it was quick and light. I omitted the sugar chopped up some cabbage and shitake mushrooms and added a bit more broth and it was an excellent meal. I'm looking forward to lunch tomorrow. Read More
Rating: 4 stars
10/29/2011
You need more than 1 cup of broth. Try 2 or 3. Add some pepper. It was too sweet for me. But other than that tasted great. I would keep the yolk from the 3rd egg also. If you have ever made egg drop soup you will know what I mean. My 8 yr old loved it 4 year old....not so much. Read More
Rating: 4 stars
10/29/2011
Quick easy and yummy! Added about 2.5cups of broth and a dash more of the Mirin and Soy sauce. Served over brown rice with a dash of sriracha sauce. Definitely a keeper! Read More
Rating: 4 stars
10/29/2011
I think it's great that everyone has adjusted the recipe to suit them but I just want to make a note. Traditionally this dish is served more like a "rice bowl" than a soup. There is a balance between the topping and rice. The egg should combine with the small amount of broth to make a flavorful sauce to top the delicious rice. Read More