Chinese Rice Soup with White Fish and Vegetables Recipe

I absolutely love making this Chinese Rice Soup with White Fish and Vegetables Recipe whenever I want something comforting, nourishing, and light all at once. It’s one of those dishes that feels cozy on a chilly evening but also fresh enough to enjoy year-round. The gentle flavors of the broth enriched by Chinese cooking wine, combined with tender white fish and crunchy vegetables, make it a perfect meal for when you need a little pick-me-up without anything too heavy.

When I first tried this soup, I was amazed by how effortlessly the ingredients come together to create something so satisfying. You’ll find that this Chinese Rice Soup with White Fish and Vegetables Recipe is great for busy weeknights—you can have it on the table in under 30 minutes, and it’s packed with wholesome goodness. Plus, it’s incredibly flexible, so you can adapt it based on what veggies or protein you have on hand.

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Ingredients You’ll Need

The ingredients for this Chinese Rice Soup with White Fish and Vegetables Recipe are simple but come together like magic. Choosing quality chicken stock and fresh white fish really makes a difference, and picking the right veggies ensures everything cooks perfectly together.

• Chicken stock/broth: Use low sodium to control salt levels; I love Campbell’s brand for its clean flavor.
• Garlic cloves: Smash instead of mincing for a subtle infusion that you can easily remove if you prefer.
• Ginger piece: Fresh ginger sliced helps add warmth and a slight zing without overpowering.
• Light soy sauce: Seasons without changing the broth’s color; avoid dark soy to keep it clear.
• Chinese cooking wine: The secret ingredient that transforms store-bought broth into restaurant-quality soup; dry sherry works as a substitute.
• Sesame oil: Toasted variety gives a rich nutty aroma; totally optional, but I recommend it!
• White pepper: Mild heat and earthiness; if unavailable, black pepper or none at all is fine.
• Uncooked white rice: Jasmine or any medium/long grain rice works well; avoids clumping and over-thickening.
• Choy sum: Chinese leafy green that’s crisp and mild; separate stems and leaves for cooking times.
• White fish fillets: Firm fish like cod or snapper cut into cubes; delicate fillets require gentle handling.
• Green onion: Finely sliced to sprinkle for freshness and color.
• Toppings: Crispy fried shallots, crunchy fried noodles, or chili oil add texture and layers of flavor.

Variations

One of the reasons I keep coming back to this Chinese Rice Soup with White Fish and Vegetables Recipe is how easy it is to tweak for different moods or what’s in my fridge. You can add or swap vegetables, change the protein, or even boost the broth’s flavor with a few creative touches.

• Protein swaps: I’ve tried using prawns, chicken, or even firm tofu, and it works beautifully each time; just adjust cooking time accordingly.
• Vegetable variations: Bok choy, gai lan, or even sliced zucchini can add different textures and flavors based on what I have fresh.
• Spice it up: Adding a spoonful of chili paste or a few slices of fresh chili gives the soup a lovely kick, perfect for cooler nights.
• Broth enhancements: Sometimes I toss in a star anise or whole green onion during simmering for an extra layer of aroma.

How to Make Chinese Rice Soup with White Fish and Vegetables Recipe

Step 1: Create a Flavor-Packed Broth

Start by combining the chicken stock, water, light soy sauce, Chinese cooking wine, smashed garlic cloves, and ginger slices in a small pot. Place it over high heat with a lid on until it just begins to simmer. Then, reduce to medium and let it gently simmer for about 5 minutes so all those wonderful flavors can meld together. This gentle simmering is key—too vigorous, and you’ll risk losing those delicate aromatics.

Step 2: Cook the Rice Until Tender

Next, add your uncooked white rice straight into the simmering broth. Keep the pot uncovered and cook it at a gentle bubble—not a rolling boil—for around 10 minutes. I learned early on that keeping the heat moderate prevents the rice from sticking to the bottom or cooking unevenly. You want the grains tender but still holding their shape, which makes the soup feel heartier without being mushy.

Step 3: Add Fish and Vegetables

Once the rice is nearly cooked, gently stir in the white fish cubes and the choy sum stems. Let everything simmer together for about 2 minutes until the fish is just cooked through and the stems have softened slightly but still have a bit of bite. Be careful not to over-stir here—the fish is delicate and can break apart if handled too roughly.

Step 4: Finish with Leaves and Seasoning

Finally, fish out the garlic and ginger pieces to keep the broth clear. Toss in the choy sum leaves—they’ll wilt almost instantly—and drizzle with sesame oil and sprinkle with white pepper. Give it a gentle stir, then serve immediately. This last step adds freshness and that irresistible nutty depth from the sesame oil.

How to Serve Chinese Rice Soup with White Fish and Vegetables Recipe

Garnishes

I’m a huge fan of topping this soup with crispy fried shallots and crunchy fried noodles—they bring texture and a bit of indulgence to an otherwise light dish. A drizzle of chili oil or a sprinkle of fresh sliced green onion also brightens it up wonderfully. Honestly, even without toppings, it tastes fantastic, but those little extras make it feel special.

Side Dishes

This soup pairs beautifully with simple steamed greens or a small side of stir-fried vegetables to keep the meal balanced and fresh. For extra heartiness, I’ll often add a side of steamed bao buns or pickled vegetables to cut through the mildness of the broth. You really can keep it simple or go fancier depending on the occasion.

Creative Ways to Present

For a special dinner, I like to serve the soup in pretty ceramic bowls with a side platter of garnishes for everyone to add their own crunchy or spicy toppings. Using edible flowers or thin herb sprigs like cilantro adds a pop of color and freshness. Sometimes, I even swirl a bit of homemade chili oil just before serving to make it look as good as it tastes.

Make Ahead and Storage

Storing Leftovers

When storing leftovers, I like to keep the rice and broth separate if possible—using a slotted spoon to scoop the rice out first. This way, the rice doesn’t soak up all the broth and become overly thick or mushy in the fridge. Stored separately, both components last about 4 days in the refrigerator.

Freezing

I’ve tried freezing the broth alone with excellent results; it freezes well and reheats easily. I usually avoid freezing the whole soup with rice and fish together because the texture can get grainy or rubbery after thawing. When freezing, store the fish separately if possible or add fresh fish when reheating.

Reheating

When reheating leftovers, gently warm the broth over low to medium heat and stir occasionally. If you stored rice separately, add it in once the broth is hot and let it warm through without overcooking. Adding fresh vegetables or an extra drizzle of sesame oil before serving refreshes the flavors beautifully.

FAQs

Final Thoughts

This Chinese Rice Soup with White Fish and Vegetables Recipe has become one of my go-to comfort foods because it’s just so simple to make and hits all the right notes of flavor, texture, and nourishment. I love how the fresh fish and greens balance the soothing rice and flavorful broth, making every spoonful a delight. I really hope you give this recipe a try—you’ll enjoy how quickly it comes together and how wonderfully satisfying it is without any fuss. Trust me, it’s a kitchen winner you’ll reach for time and again!

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