Chinese Rice Soup – quick and easy
This is a really quick and easy soup recipe that's filling and nourishing. The Asian infused soup broth adapted from my Chinese Noodle Soup has a depth of flavour that belies the few ingredients called for.
Ingredients
BROTH
- 1 litre chicken stock/broth low sodium (Note 1)
- 1 cup water
- 2 garlic cloves smashed (Note 2)
- 1.5 cm ginger piece cut into 3 slices
- 1½ tbsp light soy sauce or normal all purpose soy sauce (Note 3)
- 1½ tbsp Chinese cooking wine key ingredient (Note 4 subs)
- ¼ - ½ tsp sesame oil toasted (optional) (Note 5)
- ¼ tsp white pepper sub black, can omit
ADD INS
- 3/4 cup uncooked white rice - long grain medium grain, short grain, jasmine (Note 6)
- ▢ 3 stems choy sum cut into 2cm / 1" lengths, stems separated from leaves (Note 8)
- 250 g white fish fillets cut into 2.5cm / 1" cubes (Note 8)
- ▢ 1 green onion finely sliced
TOPPINGS (1 MINIMUM, ALL BEST!)
- Crispy fried shallots Note 9
- ▢ Crunchy fried noodles pictured in post (Note 9)
- ▢ Chilli oil or paste
Instructions
- Combine broth ingredients: Place chicken stock, soy sauce, Chinesse cooking wine, garlic and ginger in a small pot over high heat.
- Simmer to infuse: Place lid on, bring to simmer then reduce to medium and simmer for 5 minutes to allow the flavours to infuse.
- Add rice: Add rice and cook uncovered for 10 minutes - broth surface should be bubbling very gently.
- Add fish & stems: Add fish and stems of choy sum, cook for 2 minutes.
- Pick garlic and ginger out of soup.
- Stir through choy sum leaves (they will wilt almost instantly), sesame oil and pepper. Serve immediately.
Notes
This recipe is sponsored by Mediterranean Supermarket