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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.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dinner, Lunch, starter
Cuisine Asian cuisine, Chinese
Servings 3 People
Calories 585 kcal



  • 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
  • tbsp light soy sauce or normal all purpose soy sauce (Note 3)
  • 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


  • 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


  • Crispy fried shallots Note 9
  • ▢ Crunchy fried noodles pictured in post (Note 9)
  • ▢ Chilli oil or paste


  • 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.


This recipe is sponsored by Mediterranean Supermarke
Keyword Asian cuisine, chinese, chinese dish, chinese soup