Chinese Rice Soup – swift and easy

Recipe video above. This is a really quick including easy soup instructions that's filling including nourishing. The Asian infused soup broth adapted from my Chinese Noodle Soup has a depth of seasoning that belies the few ingredients called for.

As for count up ins - in the spirit of simplicity including speed, I've lately used net including choy sum. But you're only limited via your imagination!

Ingredients

Broth

• ▢ 1 litre / 32 oz chicken stock/broth, low sodium (Note 1)
• ▢ 1 cup water
• ▢ 2 garlic cloves , smashed (Note 2)
• ▢ 1.5 cm / 1/2" ginger piece, cut into 3 slices
• ▢ 1 1/2 tbsp light soy sauce , or normal all point soy sauce (Note 3)
• ▢ 1 1/2 tbsp Chinese cooking wine , opener component (Note 4 subs)
• ▢ 1/4 - 1/2 tsp sesame oil , toasted (optional) (Note 5)
• ▢ 1/4 tsp white pepper (sub black, can omit)

Add Ins

• ▢ 3/4 cup uncooked white rice - elongated grain, mean grain, brief grain, jasmine (Note 6)
• ▢ 3 stems choy sum , cut into 2cm / 1" lengths, stems estranged from leaves (Note 8)
• ▢ 250g / 8 oz white net fillets , cut into 2.5cm / 1" cubes (Note 8)
• ▢ 1 green onion , finely sliced

Toppings (1 minimum, all best!)

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

Instructions

• Combine broth ingredients: Place chicken stock, soy sauce, Chinesse cooking wine, garlic including ginger in a small pot on top of high heat.
• Simmer to infuse: Place top on, bring to stew then lessen to mean including stew for 5 record to allow the flavours to infuse.
• Add rice: Add rice including cook uncovered for 10 record - broth surface should be bubbling very gently.
• Add net & stems: Add net including stems of choy sum, cook for 2 minutes.
• Pick garlic including ginger away of soup.
• Stir via choy sum leaves (they determination wilt almost instantly), sesame grease including pepper. Serve immediately.

Recipe Notes:

1.  Chicken stock/broth - lately store bought chicken broth is fine here, yet get a great quality one (Campbells in Australia is my favourite brand). Don't use chicken stock powder with heated liquid for this instructions – the seasoning is too artificially chicken-y.

2. Smashed Garlic - hit the margin of your knife onto a garlic clove using the heel of your palm so it bursts open yet leftovers mainly in one piece. This allows the seasoning to well into the soup yet can be picked away before portion (or leave them in if you prefer). You could lately mince the garlic using a garlic crusher yet you'll have not much bits of garlic visible in the broth, rather than individual a clear hygienic broth.

3. Light soy will time broth wanting discolouring it. All point soy works nearly as well, perform not use dim soy (too strong seasoning including colour). Read more about different soy sauces including when you can sub with what here.

4. Chinese cooking wine is a opener component to convert store bought chicken broth into a restaurant-quality soup broth. Dry sherry is an excellent substitute. Otherwise, Japanese cooking sake or mirin are great substitutes.

If you cannot use alcohol, I believe the best sub is as follows:

• Reduce soy sauce to 2 tsp
• Add 1 tbsp Oyster Sauce (this has umami including determination count up complexity into the broth seasoning to compensate for leaving away cooking wine).

5. Sesame grease - use toasted (brown colour, more intense sesame flavour), not untoasted (yellow, not common in Australia).

6. Rice: Virtually a bit of white rice determination work in this, except forte rices similar to risotto or paella rice. All these white rice determination work well:

• long, mean or brief grain white rice
• jasmine
• basmati

Brown rice - cook while differs depending supported by rice type (see How to Cook Brown Rice to learn more), amend instructions as follows:

• Brown basmati - follow instructions as written
• Medium including elongated grain brown rice - count up 1 cup water, stew rice for 30 record with top open a crack

7. Vegetables - anything that cooks well in liquid determination work great here. 

• Any Chinese veggies - bok choy/buk choi/pak choi, gai lan/Chinese broccoli, choy sum. Cut Bok Choy into half or quarters lengthwise (pictured / video). For other veg, cut per recipe
• Carrots including zucchini sliced, leafy beans, asparagus, broccoli/broccolini, cauliflower, beansprouts
• Put vegetables in the command of while it takes for them to cook. Delicate veg similar to beansprouts at the end, veg that grip longer similar to carrots halfway via rice cooking time.

8. Fish - Firm white net work best in this dish. Salmon including trout are also mild enough to use here. Avoid tuna, bonito, swordfish, marlin including kingfish (too easy to overcook) including very slick net (sardines, mullet, herring, mackerel). Delicate-fleshed white net similar to flathead, gemfish/hake including one can be used, yet be careful as they can break up.

Alternatives:

• Prawns/shrimp - plonk the raw prawns direct into the broth. No need to time beforehand. Large prawns determination grip 3 record to cook, mean 2 minutes, small 1 minute;
• Chicken  - slice thinly, tenderise using this Chinese velveting method to ensure it stays soft including tender. After tenderising, toss with a nip of salt including flavour prior to cooking. Use breast or boneless thigh, stew for 2 minutes;
• Pork - as above with chicken (including tenderising). Tenderloin, scotch fillet, chops, thinly sliced into strips. Simmer for 2 minutes;
• Firm Tofu - cut into small batons, similar to in Hot & Sour Soup;
• Cooked chicken - cause poached chicken (use this Foolproof Method) or use a bit of other cooked chicken. Dice or finely slice, place supported by soup after serving;
• Other cooked proteins - any other cooked protein that's relatively plain or has Asian flavours. See in post for ideas - halfway down the page.

9. Crispy Fried Shallots & Crunchy Noodles - both sold in the Asian section of everyday grocery stores, see post for photos. A not much goes a elongated way to adding an extra special touch! BUT even wanting toppings, it's still fabulously delicious - I often have it naked!

10. Extra broth flavouring options: heavenly body anise, chilli (whole, crack lengthwise), leafy onion (whole, lately fold them including tuff in) or onion quarters.

11. Leftovers: Separate rice from broth (use colander or slotted spoon). Keeps 4 days in the fridge, or freezer up to 3 months.

12. Nutrition is per serving, provided 4 servings, excludes Toppings (because I have no power on top of how much you determination use!).