This Chinese Rice Soup is a really quick and simple soup recipe that’s filling and nourishing.
The Asian infused soup is broth a adapted from my Chinese Noodle Soup has a depth of flavor that belies the few ingredients called for.
In the spirit of a simplicity and speed.
I’ve just used a fish and choy sum.
But it’s a excellent with shrimp and prawns, chicken, pork and even leftover cooked meats!
Table of Contents
Quick and simple Chinese Rice Soup .
This rice soup is a really good and quick low effort meal that’s a extremely versatile.
The Based around a simple Chinese soup broth used in several recipes.
I’ve a previously shared a including this Chinese Noodle Soup.
I think the feedback from a reader is all you need to know about this broth:
What goes in the Chinese soup broth.
In this a recipe . I’m using the Chinese soup is broth to make a rice soup. Here’s what you need a for the broth:
NOTES ON THE INGREDIENTS:
Rice – virtually any standard white a rice will work just fine in this rice soup.
A Long is grain, medium grain, short grain, jasmine, basmati.
I’ve also a popped directions for recipe adjustments required to make this with brown rice .
The most varieties take longer to cook so you’ll need more liquid;
Chicken stock/broth – low sodium is a best.
so it’s a not too salty once you add the soy sauce and Chinese cooking wine . Vegetable stock also works .
Chinese cooking wine – the key a ingredient in all Chinese cooking that adds depth of flavor to anything.
it’s a used in a from fried rice to stir fries and to noodles and marinades such as sticky Chinese Wings Ribs and even crispy Pork Belly.
It’s got a small amount of alcohol in it .
but we are only need 1 tablespoon so the alcohol mostly cooks out during the simmer stage.
Soy sauce – we’re a using light soy sauce here so as not to discolor the rice soup broth.
A Read more about different soy sauces here;
Sesame oil – toasted sesame oil is a added at the end for a lovely perfume of sesame flavor.
The Untasted sesame oil is a yellow and the flavor is not as a strong.
The so don’t use that. Here in Australia and toasted sesme oil is the standard – it’s harder to find untasted.
Fresh garlic & ginger – simmered in the broth to infuse with a flavor .
White pepper – white rather than black pepper is the standard in Chinese cooking so you don’t get a black specks.
But black pepper works a just fine too.
Chinese Rice Soup Add-ins .
This is a the part that’s entirely customization.
I’ve a just used choy sum and fish.
A both of which are low effort to prep plus super-quick to chop.
The Plus green onion to add a touch of freshness at the end.
The See below for an extensive list of alternatives.
its a Basically anything that’s blanch-able!
RICE SOUP ADD-INS .
These are a the add-ins I used and but see below for a rather extensive list of alternatives.
I did say this is was a flexible recipe!!
Fish – I like a using fish because it drops juice that adds extra flavor into the broth.
plus it’s a super quick to cook and requires no seasoning prior to use.
You can use a virtually any fish here – white fish fillets, salmon and trout.
For white fish and firm-fleshed fish are ideal an such as:
tilapia
cod (all types)
mahi-mahi
halibut
basa
snapper
barramundi
ling (this is what I used)
Fish best avoided include:
The Fish that easily goes dry if cooked too long – tuna, bonito, swordfish, marlin and king fish.
Very oily fish – sardines, mullet, herring and mackerel .
Delicate-textured white fish – Flathead, gem fish hake and sole .
Choy sum – this is a Chinese vegetable which is a widely available here in Australia.
The stem has a juicy bite to it like a soft celery and the leaf is similar to spinach but it’s not as fine.
A Quick to chop and cook.
Any other Chinese vegetable will be an ideal substitute – and other vegetables that can be a simmered .
Green onion – for a sprinkle of freshness as at the end.
Also read : How to make warming Sausage Soup.