Chinese Rice Soup
A quick Chinese-style rice soup with a savory chicken broth, white fish, choy sum and optional crunchy toppings.
By Cookin' Kitchen
- Total: 15 minutes
- Makes: 3 people
Recipe
Chinese Rice Soup
A quick Chinese-style rice soup with a savory chicken broth, white fish, choy sum and optional crunchy toppings.
Cookin' · https://cookin.club/recipes/chinese-rice-soup
- Prep
- 5 minutes
- Cook
- 10 minutes
- Total
- 15 minutes
- Makes
- 3 people
Ingredients
For 3 people
Broth
Add-ins
Toppings
Equipment
- Small pot
Instructions
Step 1: Add the chicken stock, water, soy sauce, Chinese cooking wine, garlic and ginger to a small pot over high heat.
Step 2: Cover the pot and bring the broth to a simmer. Reduce the heat to medium and simmer for 5 minutes to infuse the flavours.
Step 3: Add the rice and cook uncovered for 10 minutes. Keep the broth bubbling very gently at the surface.
Step 4: Add the fish and choy sum stems. Cook for 2 minutes.
Step 5: Remove the garlic and ginger from the soup.
Step 6: Stir in the choy sum leaves, sesame oil and pepper. The leaves will wilt almost instantly. Serve immediately.
Notes
Ingredient options
Dry sherry can replace Chinese cooking wine; Japanese cooking sake or mirin are also listed alternatives. For a non-alcoholic option, the recipe suggests reducing the soy sauce to 2 teaspoons and adding 1 tablespoon oyster sauce.
The recipe notes that most white rice varieties work, including long-, medium- or short-grain, jasmine and basmati. For medium- or long-grain brown rice, add 1 cup water and simmer the rice for 30 minutes with the lid open a crack; brown basmati can be cooked as written.
Storing leftovers
Separate the rice from the broth before storing, since the rice continues to absorb liquid. Refrigerate for up to 4 days or freeze for up to 3 months.
Nutrition per person
- Calories
- 243 kcal
- Fat
- 4 g
- Saturated fat
- 1 g
- Carbohydrates
- 32 g
- Sugar
- 1 g
- Fiber
- 1 g
- Protein
- 20 g
- Sodium
- 483 mg
- Cholesterol
- 31 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This Chinese rice soup brings white rice, fish and choy sum together in a savory broth with garlic, ginger, soy sauce and Chinese cooking wine. It makes a quick, filling meal.
Serve it as is or finish with sliced green onion, crispy fried shallots, crunchy fried noodles or chilli oil.
The broth
Low-sodium chicken stock helps keep the broth from becoming too salty when combined with soy sauce and Chinese cooking wine. Vegetable stock also works. Use light soy sauce to season the broth without darkening it; toasted sesame oil gives it a stronger sesame flavor.
Flexible add-ins
White fish and choy sum are used here, but the recipe also suggests shrimp, chicken, pork, tofu and vegetables that cook well in liquid. Use firm white fish if choosing fish.
Crispy fried shallots add a crisp, savory topping.
Crunchy fried noodles are another topping option; use either topping or both.
A bowl of the soup topped with green onion, crispy shallots and crunchy noodles.
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