Description
This comforting Chinese Rice Soup features a delicate broth infused with garlic, ginger, soy sauce, and Chinese cooking wine. Tender white fish, fresh choy sum, and flaky rice create a soothing, nourishing dish that is perfect for chilly days or whenever you need a light, flavorful meal. Topped with crispy shallots, crunchy fried noodles, and a hint of chili oil, this soup balances simple ingredients with bold Asian flavors.
Ingredients
Scale
Broth
- 1 litre / 32 oz low sodium chicken stock/broth
- 1 cup water
- 2 garlic cloves, smashed
- 1.5 cm (1/2 inch) ginger piece, cut into 3 slices
- 1 1/2 tbsp light soy sauce (or regular all-purpose soy sauce)
- 1 1/2 tbsp Chinese cooking wine (Shaoxing wine recommended)
- 1/4 – 1/2 tsp toasted sesame oil (optional)
- 1/4 tsp white pepper (substitute black pepper or omit if preferred)
Add-Ins
- 3/4 cup uncooked white rice (long grain, medium grain, short grain, or jasmine rice)
- 3 stems choy sum, cut into 2 cm (1 inch) lengths, stems separated from leaves
- 250g / 8 oz white fish fillets, cut into 2.5 cm (1 inch) cubes (such as cod, snapper, or basa)
- 1 green onion, finely sliced
Toppings (choose at least one, all recommended)
- Crispy fried shallots
- Crunchy fried noodles
- Chili oil or chili paste
Instructions
- Combine broth ingredients: Place the chicken stock, soy sauce, Chinese cooking wine, smashed garlic cloves, and sliced ginger into a small pot over high heat.
- Simmer to infuse: Cover with a lid, bring the mixture to a gentle simmer, then reduce heat to medium and let it simmer for 5 minutes to allow the flavors to meld together.
- Add rice: Add the uncooked rice to the pot and cook uncovered for 10 minutes. The broth surface should be bubbling gently during this time, cooking the rice through.
- Add fish and choy sum stems: Stir in the cubed white fish and the separated choy sum stems. Cook for an additional 2 minutes until the fish is opaque and cooked through.
- Remove aromatics and add greens: Remove the garlic cloves and ginger slices from the soup. Stir in the choy sum leaves, which will wilt almost instantly, then drizzle in the toasted sesame oil and sprinkle the white pepper across the soup.
- Garnish and serve: Ladle the soup into bowls, sprinkle with finely sliced green onion, and top with your choice of crispy fried shallots, crunchy fried noodles, and chili oil or paste for added texture and flavor. Serve immediately.
Notes
- Use low sodium chicken broth to better control the saltiness of the soup.
- Light soy sauce maintains the delicate flavor without overpowering the broth.
- If Chinese cooking wine is unavailable, dry sherry can be substituted, but the authentic taste may vary slightly.
- Sesame oil is optional but adds a toasty aroma and depth.
- Choy sum stems take longer to cook than leaves, so add them separately.
- White fish such as cod or snapper work best due to their firm texture and mild flavor.
- For a vegetarian version, substitute vegetable broth and omit the fish.
- The soup is best enjoyed fresh as the fish can break apart upon reheating.
- Adding toppings such as crispy fried shallots and chili oil adds wonderful texture contrasts and flavors.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Keywords: Chinese rice soup, fish soup, choy sum soup, Asian rice soup, comforting soup recipe, easy Chinese soup
