Description
This comforting Chinese Rice Soup features tender white fish and fresh choy sum in a gently simmered broth infused with garlic, ginger, and Chinese cooking wine. Perfect as a light, nourishing meal, the soup is elevated with the delicate flavor of sesame oil and served with crispy fried shallots and crunchy fried noodles for added texture.
Ingredients
Scale
Broth Ingredients
- 1 litre / 32 oz low sodium chicken stock/broth
- 1 cup water
- 2 garlic cloves, smashed
- 1.5 cm (1/2 inch) piece of ginger, cut into 3 slices
- 1 1/2 tbsp light soy sauce or all-purpose soy sauce
- 1 1/2 tbsp Chinese cooking wine (Shaoxing wine preferred)
- 1/4 – 1/2 tsp toasted sesame oil (optional)
- 1/4 tsp white pepper (can substitute black or omit)
Main Ingredients
- 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
- 250 g / 8 oz white fish fillets, cut into 2.5 cm (1 inch) cubes
Garnishes
- 1 green onion, finely sliced
- Crispy fried shallots
- Crunchy fried noodles
- Chilli oil or paste (to taste)
Instructions
- Combine broth ingredients: In a small pot over high heat, add the chicken stock, water, soy sauce, Chinese cooking wine, smashed garlic cloves, and sliced ginger pieces.
- Simmer to infuse: Cover the pot with a lid, bring the mixture to a simmer, then reduce the heat to medium. Let it simmer gently for 5 minutes to allow the flavors of garlic and ginger to infuse into the broth.
- Add rice: Remove the lid and add the uncooked white rice. Cook uncovered for 10 minutes, ensuring the broth surface bubbles very gently, allowing the rice to cook through and slightly thicken the soup.
- Add fish and choy sum stems: Add the cubed white fish fillets and the separated stems of the choy sum. Cook for an additional 2 minutes until the fish is cooked through and opaque.
- Remove aromatics: Carefully pick out the garlic cloves and ginger slices from the soup to avoid biting into these pieces while eating.
- Finish the soup: Stir in the choy sum leaves, which will wilt almost instantly from the residual heat. Add sesame oil and white pepper, then give the soup a gentle stir to combine all flavors.
- Serve immediately: Ladle the soup into bowls and garnish with finely sliced green onion, crispy fried shallots, crunchy fried noodles, and a drizzle of chili oil or paste according to your spice preference.
Notes
- Note 1: Use low sodium chicken stock to control salt content in the soup.
- Note 2: Smashed garlic is used for mellow flavor infusion; it is removed before serving.
- Note 3: Light soy sauce adds saltiness and umami; all-purpose soy sauce can be substituted.
- Note 4: Chinese cooking wine (Shaoxing wine) is key for authentic flavor; if unavailable, dry sherry can be used but flavor will vary slightly.
- Note 5: Toasted sesame oil adds a nutty aroma and depth but is optional.
- Note 6: Use any type of white rice you prefer; jasmine rice adds fragrance while long grain remains fluffier.
- Note 8: Stems of choy sum need longer cooking time; leaves are added last to retain texture.
- Note 9: Crispy fried shallots and crunchy fried noodles add texture and contrast; available in Asian markets or can be homemade.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Keywords: Chinese Rice Soup, Fish Soup, Choy Sum Soup, Asian Soup, Comfort Food, Easy Soup Recipe
