Here’s a simple, warming Asian-style breakfast soup you can make with rice, egg, bok choy, and ginger — kind of like a cross between congee and a light broth soup.

🍲 Rice, Egg & Bok Choy Breakfast Soup

Ingredients (2 servings):

• 1 cup cooked rice (leftover rice works great)
• 4 cups chicken or vegetable broth (or water + bouillon/soy sauce for flavor)
• 1–2 baby bok choy, halved or chopped
• 1 thumb-sized piece of fresh ginger, thinly sliced or julienned
• 2 eggs
• 1–2 tsp soy sauce (or to taste)
• 1 tsp sesame oil (optional, for flavor)
• Salt and white pepper, to taste
• Optional garnishes: sliced scallions, chili oil, toasted sesame seeds

Instructions:

1. Simmer broth & ginger

• In a pot, bring broth to a gentle boil.
• Add sliced ginger and let simmer 5 minutes to infuse.

2. Add rice & bok choy

• Stir in cooked rice and bok choy.
• Simmer another 3–4 minutes until bok choy is tender.

3. Cook the egg(s) — choose your style:

• Egg drop style: Beat eggs in a small bowl. Slowly drizzle into simmering soup while stirring in circles.
• Poached style: Crack eggs directly into the simmering broth and cook 3–4 minutes until whites are set.
• Soft-boiled style: Cook eggs separately (6–7 minutes), peel, and add on top at the end.

4. Season

• Add soy sauce, sesame oil, salt, and pepper to taste.

5. Serve hot

• Ladle into bowls and top with scallions, chili oil, or sesame seeds if you like.

✨ Tip: If you want it more congee-like, simmer uncooked rice in the broth for 30–40 minutes until it breaks down and thickens, then add bok choy and egg near the end.