Description
This quick and flavorful rice soup is a comforting blend of jasmine rice, white fish, and choy sum, all simmered in a gingery soy broth. It’s ready in just 15 minutes, making it the perfect nourishing bowl for busy weeknights or chilly days.
Ingredients
For the Broth:
4 cups (32 oz) low-sodium chicken broth
1 cup water
2 garlic cloves, smashed
½-inch piece fresh ginger, sliced
1½ tablespoons low-sodium soy sauce
1 tablespoon oyster sauce (for umami depth)
¼ teaspoon white pepper (or black pepper)
¼ teaspoon toasted sesame oil (optional)
Add-Ins:
¾ cup uncooked white rice (long grain, jasmine, or similar)
3 stalks choy sum, chopped (separate stems and leaves)
8 oz firm white fish fillets (like cod or tilapia), cut into 1-inch cubes
1 green onion, thinly sliced
Optional Toppings:
Crispy fried shallots
Crunchy fried noodles
Chili oil or chili paste
Instructions
1. In a medium pot over high heat, combine chicken broth, water, garlic, ginger, soy sauce, oyster sauce, and pepper. Cover and bring to a simmer. Once simmering, reduce to medium heat and let simmer for 5 minutes to infuse flavors.
2. Stir in uncooked rice and cook uncovered for 10 minutes. Maintain a gentle bubbling.
3. Add the cubed fish and the choy sum stems. Simmer for 2 minutes until the fish is nearly cooked.
4. Remove the garlic and ginger pieces. Stir in choy sum leaves and sesame oil. The leaves will wilt immediately.
5. Ladle into bowls and garnish with green onions and your choice of optional toppings. Serve hot.
Notes
You can substitute choy sum with bok choy or spinach.
Use brown rice for a nuttier taste, but extend cooking time by 10–15 minutes.
For a spicier version, stir chili oil into the broth before serving.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: One-Pot & Easy Meals
- Method: Stovetop simmer
- Cuisine: Chinese