Description
This Chinese Rice Soup is a comforting, light broth-based soup featuring tender white fish cubes, aromatic garlic and ginger, and fresh choy sum. Infused with the savory flavors of chicken stock, soy sauce, and Chinese cooking wine, it’s a quick and nourishing meal perfect for any day. Optional toppings like crispy fried shallots and crunchy noodles provide delightful texture contrasts to the smooth, warming soup.
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, medium, 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
- 1 green onion, finely sliced
Toppings (Optional, use at least one)
- Crispy fried shallots
- Crunchy fried noodles
- Chilli oil or paste
Instructions
- Combine broth ingredients: Place the low sodium chicken stock, water, light soy sauce, Chinese cooking wine, smashed garlic cloves, and ginger slices into a small pot over high heat.
- Simmer to infuse: Cover the pot with a lid, bring the mixture to a gentle simmer, then reduce heat to medium. Allow it to simmer for 5 minutes to let the flavors meld and infuse the broth.
- Add rice: Remove the lid, add the uncooked rice to the broth, and cook uncovered for 10 minutes. The broth should bubble gently on the surface but not boil vigorously.
- Add fish & stems: Add the white fish cubes and choy sum stems to the soup. Continue to cook for 2 minutes until the fish is just cooked through.
- Remove aromatics: Using a spoon, pick out and discard the garlic cloves and ginger slices from the soup.
- Finish with greens and seasoning: Stir in the choy sum leaves, which will wilt almost instantly. Add toasted sesame oil (if using) and white pepper. Add the finely sliced green onion and serve immediately.
Notes
- Use good quality low sodium chicken stock to avoid overly artificial flavors; avoid chicken stock powders.
- Smashed garlic allows flavor infusion without bits floating in the broth; alternatively, mince if a stronger garlic presence is preferred.
- Light soy sauce seasons without darkening the broth; avoid dark soy sauce for this recipe.
- Chinese cooking wine is key for authentic flavor; dry sherry or Japanese sake/mirin make good substitutes. For a non-alcoholic version, reduce soy sauce and add oyster sauce.
- Use toasted sesame oil for more intense, nutty flavor if desired.
- Various white rice types work well, including jasmine and basmati; cooking times may vary with brown rice.
- Vegetables such as bok choy, gai lan, carrots, or green beans can be added according to their cooking times.
- Firm white fish varieties are best; alternatives include prawns, chicken, pork, or tofu as described.
- Optional toppings like crispy fried shallots and crunchy noodles add texture and flavor complexity but are not required.
- Extra broth aromatics such as star anise or whole chili can be added to enhance flavor.
- Store leftovers by separating rice from broth; keeps for 4 days refrigerated or up to 3 months frozen.
- Nutrition info is based on 4 servings and does not include toppings.
Nutrition
- Serving Size: 1 bowl (approx. 300 ml)
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 30 mg
