To combat this boringness, I put the rest of the soup in a frying pan and simmered off the little bit of broth that was still in it, rice usually absorbs most of the broth when it is in the fridge. In another bowl I scrambled up a few eggs. When the broth was mostly gone I poured the eggs into the soup and cooked the eggs. It turned out like a cross between Egg Foo Young and very thick, kicked up, egg drop soup. Whatever it was we all loved it.