Rice porridge with eggs

This is a very yummy way to end a nabe party. Depending on how many people you have, how much you all have eaten or how much broth is left, you should use about two or three servings of cooked rice.

First, scoop out any bones or bits of other ingredients. Bring soup to a boil. Next, wash cooked rice in a colander and separate the grains, then place in the boiling broth and bring it back to a boil. Then, scatter chopped negi (green onion) or chives over the rice. Pour beaten eggs (I usually use two or three eggs) and turn off the heat. Cover with a lid until the eggs are soft-boiled.