Description
A comforting and delicate Chinese Rice Soup featuring tender white fish, fragrant ginger and garlic, and vibrant choy sum in a flavorful chicken broth infused with soy sauce and Chinese cooking wine. Perfect for a light, nourishing meal that comes together quickly on the stovetop.
Ingredients
Scale
Broth and Flavorings
- 1 litre / 32 oz low sodium chicken stock/broth
- 1 cup water
- 2 garlic cloves, smashed
- 1.5 cm / 1/2″ piece ginger, cut into 3 slices
- 1 1/2 tbsp light soy sauce (or normal all purpose soy sauce)
- 1 1/2 tbsp Chinese cooking wine
- 1/4 – 1/2 tsp toasted sesame oil (optional)
- 1/4 tsp white pepper (black pepper substitute or omit if preferred)
Main Ingredients
- 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
Garnishes and Condiments
- 1 green onion, finely sliced
- Crispy fried shallots (optional)
- Crunchy fried noodles (optional)
- Chilli oil or paste (optional for serving)
Instructions
- Combine broth ingredients: In a small pot over high heat, place the chicken stock, water, light soy sauce, Chinese cooking wine, smashed garlic cloves, and ginger slices.
- Simmer to infuse: Cover the pot with a lid and bring the liquid to a gentle simmer. Reduce the heat to medium and allow the flavors to infuse for 5 minutes.
- Add rice: Add the uncooked white rice to the pot and cook uncovered for 10 minutes, ensuring the broth bubbles very gently on the surface.
- Add fish and stems: Add the cubed white fish fillets and the choy sum stems to the soup. Continue to cook for 2 minutes until the fish is just cooked and tender.
- Remove aromatics: Carefully pick out and discard the garlic cloves and ginger slices from the soup to avoid overpowering flavors.
- Finish soup: Stir in the choy sum leaves, which will wilt almost instantly, then add toasted sesame oil and white pepper to season. Serve the soup immediately, garnished with finely sliced green onion, crispy fried shallots, crunchy fried noodles, and a drizzle of chilli oil or paste as desired.
Notes
- Use low sodium chicken broth to control salt levels in the soup.
- Smashed garlic releases the aroma and flavor while infusing the broth nicely.
- Light soy sauce provides a mild salty flavor without overpowering. Regular soy sauce can be used if preferred.
- Chinese cooking wine is essential for authentic flavor; substitute dry sherry if unavailable.
- Toasted sesame oil is optional but adds a rich, nutty aroma at the end.
- Any type of white rice works for this soup—jasmine or medium grain is best for texture.
- Choy sum stems are cooked earlier; leaves are added last to retain their texture and color.
- Garnishes like crispy fried shallots and fried noodles add great texture contrast.
- Chilli oil or paste can be added for some heat according to taste preference.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Keywords: Chinese rice soup, fish soup, comfort soup, choy sum soup, easy Asian soup, chicken broth soup, healthy soup
