Description
Chinese Rice Soup is a comforting and flavorful broth-based soup featuring tender white fish, aromatic ginger and garlic, and delicate choy sum, infused with soy sauce and Chinese cooking wine. Perfectly balanced with simple ingredients and customizable toppings, this soup is light yet satisfying, ideal for a quick and nourishing meal.
Ingredients
Scale
Broth
- 1 litre / 32 oz chicken stock/broth, low sodium
- 1 cup water
- 2 garlic cloves, smashed
- 1.5 cm / 1/2″ ginger piece, cut into 3 slices
- 1 1/2 tbsp light soy sauce
- 1 1/2 tbsp Chinese cooking wine
- 1/4 – 1/2 tsp toasted sesame oil (optional)
- 1/4 tsp white pepper
Add-ins
- 3/4 cup uncooked white rice (long grain, medium grain, short grain, or jasmine)
- 3 stems choy sum, cut into 2cm / 1″ lengths, stems separated from leaves
- 250g / 8 oz white fish fillets, cut into 2.5cm / 1″ cubes (firm white fish like snapper, sole, hake)
- 1 green onion, finely sliced
Toppings
- Crispy fried shallots
- Crunchy fried noodles
- Chilli oil or paste
Instructions
- Combine broth ingredients: Place chicken stock, soy sauce, Chinese cooking wine, smashed garlic, and ginger slices in a small pot over high heat.
- Simmer to infuse: Cover with a lid, bring the mixture to a simmer, then reduce heat to medium and let it simmer gently for 5 minutes to allow the flavors to infuse into the broth.
- Add rice: Add the uncooked rice and cook uncovered for 10 minutes, ensuring the broth surface is gently bubbling to cook the rice properly.
- Add fish & stems: Introduce the fish cubes and choy sum stems into the pot, cooking for 2 minutes until the fish is just cooked through.
- Remove aromatics: Pick out the garlic cloves and ginger slices from the soup to keep the broth clear and clean-tasting.
- Finish with leaves and seasoning: Stir in the choy sum leaves which will wilt instantly, then add toasted sesame oil (if using) and white pepper. Serve the soup immediately, garnished with sliced green onion and your choice of toppings.
Notes
- Use a good quality low sodium chicken stock or broth for the best flavor. Avoid stock powders as they can taste artificial.
- Smashed garlic allows flavor to infuse the broth without leaving bits in the soup. You may remove them after simmering.
- Light soy sauce seasons the broth without adding color; avoid dark soy sauce which is too strong and discolors the soup.
- Chinese cooking wine is essential for authentic flavor. Dry sherry makes a good substitute. Without alcohol, reduce soy to 2 tsp and add 1 tbsp oyster sauce for umami.
- Use toasted sesame oil for a more intense nutty flavor rather than untoasted sesame oil.
- Any common white rice works well, including jasmine and basmati. Brown rice requires longer cooking times and adjustments.
- You can substitute the choy sum with other Asian greens like bok choy or gai lan, adjusting cooking times as needed.
- Firm white fish like snapper, sole, or hake work best. Alternatives include salmon, trout, prawns, or chicken prepared with velveting technique.
- Crispy fried shallots and crunchy noodles add texture and flavor but are optional.
- Extra flavorings such as star anise or whole chili can be added to the broth to vary taste.
- Leftovers: store rice and broth separately. Keeps up to 4 days refrigerated or 3 months frozen.
- Nutrition values exclude toppings; calculated per 4 servings.
Nutrition
- Serving Size: 1 bowl (approx. 300 ml)
- Calories: 180
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 35 mg
