Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Chinese Rice Soup – quick and easy Recipe
This Chinese language Rice Soup is a very fast and straightforward soup recipe that’s filling and nourishing. The Asian infused soup broth tailored from my Chinese language Noodle Soup has a depth of flavour that belies the few substances referred to as for.
Within the spirit of simplicity and velocity, I’ve simply used fish and choy sum. Nevertheless it’s wonderful with shrimp/prawns, chicken, pork and even leftover cooked meats!
Fast and Straightforward Chinese language Rice Soup
This rice soup is a very good, fast low effort meal that’s extraordinarily versatile. Primarily based round a easy Chinese language soup broth utilized in a number of recipes I’ve beforehand shared, together with this Chinese language Noodle Soup, I believe the suggestions from a reader is all you should find out about this broth:
“The depth of flavour is unimaginable for such a easy, fast, straightforward soup.”
– Jay, 2 September 2020 on Chinese language Noodle Soup
Succinct, and to the purpose!
What goes within the Chinese language soup broth
On this recipe, I’m utilizing the Chinese language soup broth to make a rice soup. Right here’s what you want for the broth:
Notes on the substances:
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Rice – nearly any normal white rice will work simply positive on this rice soup. Lengthy grain, medium grain, brief grain, jasmine, basmati. I’ve additionally popped instructions for recipe changes required to make this with brown rice – most varieties take longer to cook dinner so that you’ll want extra liquid;
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Chicken inventory/broth – low sodium is finest, so it’s not too salty when you add the soy sauce and Chinese language cooking wine (each of which add salt and flavour). Vegetable inventory additionally works;
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Chinese language cooking wine – the important thing ingredient in all Chinese language cooking that provides depth of flavour to something it’s utilized in, from fried rice to stir fries, to noodles and marinades equivalent to sticky Chinese language Wings, Ribs and even crispy Pork Stomach. It’s bought a small quantity of alcohol in it (wine degree), however we solely want 1 tablespoon so the alcohol largely cooks out through the simmer stage;
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Soy sauce – we’re utilizing gentle soy sauce right here in order to not discolour the rice soup broth. Learn extra about totally different soy sauces right here;
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Sesame oil – toasted sesame oil is added on the finish for a beautiful fragrance of sesame flavour. Untoasted sesame oil is yellow and the flavour just isn’t as robust, so don’t use that. Right here in Australia, toasted sesame oil (which is brown) is the usual – it’s tougher to seek out untoasted;
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Recent garlic & ginger – simmered within the broth to infuse with flavour; and
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White pepper – white fairly than black pepper is the usual in Chinese language cooking so that you don’t get black specks. However black pepper works simply positive too.
Chinese language Rice Soup Add-ins
That is the half that’s completely customisable. I’ve simply used choy sum and fish, each of that are low effort to prep plus super-quick to cut. Plus inexperienced onion so as to add a contact of freshness on the finish.
See beneath for an in depth listing of options. Mainly, something that’s blanch-able!
Rice Soup Add-Ins
These are the add-ins I used, however see beneath for a fairly intensive listing of options. I did say this was a versatile recipe!!
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Fish – I like utilizing fish as a result of it drops juice that provides further flavour into the broth, plus it’s tremendous fast to cook dinner and requires no seasoning prior to make use of. You should use nearly any fish right here – white fish fillets, salmon, trout. For white fish, firm-fleshed fish are splendid, equivalent to:
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tilapia
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cod (every type)
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mahi-mahi
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halibut
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basa
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snapper
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barramundi
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ling (that is what I used)
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Fish finest prevented embrace:
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Fish that simply goes dry if cooked too lengthy – tuna, bonito, swordfish, marlin, kingfish
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Very oily fish – sardines, mullet, herring, mackerel (too strongly flavoured for this soup)
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Delicate-textured white fish – flathead, gemfish/hake, sole (not splendid as they will break up simply, however are nonetheless OK when you’re cautious)
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(Tip: These fish choice tips are good for any recipes the place fish are braised or poached like this, equivalent to Moqueca (Brazilian Fish Stew) and Goan Fish Curry.)
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Choy sum – it is a Chinese language vegetable which is extensively accessible right here in Australia. The stem has a juicy chunk to it like tender celery and the leaf is much like spinach but it surely’s not as positive. Fast to cut and cook dinner. Another Chinese language vegetable shall be a really perfect substitute – or different greens that may be simmered; and
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Inexperienced onion – for a sprinkle of freshness on the finish.
Various Add-ins
Listed here are another add-ins that may work very well with this recipe:
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Prawns/shrimp – very fast to cook dinner, simply plonk the uncooked prawns straight into the broth. No must season beforehand. Massive prawns will take 3 minutes to cook dinner, medium 2 minutes, small 1 minute;
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Chicken – slice it thinly, then tenderise it utilizing this straightforward Chinese language velveting technique to make sure it stays tender and tender even after simmering. After tenderising, toss with a pinch of salt and pepper previous to cooking. Use breast or boneless thigh, simmer for two minutes;
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Pork – as above with chicken (together with tenderising). Use tenderloin, scotch fillet or chops, thinly sliced into strips. Simmer for two minutes;
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Agency Tofu – reduce into small batons, like in Scorching & Bitter Soup;
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Cooked chicken – make poached chicken (use this Foolproof Methodology for the juiciest poached chicken of your life!), then slice it and place on high of soup as soon as served in bowls. Or use any cooked chicken, shredded or diced;
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Different cooked proteins – every other cooked protein that’s comparatively plain or has Asian flavours. A little bit of leftover Char Siu (Chinese language BBQ Pork or Chicken), or maybe in case you have some leftover Asian flavoured mince (floor meat) equivalent to from these fast Asian Beef Bowls, Vietnamese Caramelised Pork Bowls, and even the stuffing for San Choy Bau (Chinese language Lettuce Wraps) or Thai Lettuce Wraps. Any of those can be terrific!
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Different greens – any vegetable that cooks nicely in liquid will work nicely right here. Assume: sliced carrots, zucchini/courgettes, broccoli/broccolini, cauliflower, asparagus, beans.
How you can make Chinese language Rice Soup
This recipe has a pleasant circulate to it, which is partly what makes it so low effort:
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Pour chicken inventory into pot and because it involves the simmer, slice the ginger, peel the garlic, measure out the soy sauce and Chinese language cooking wine and plonk it in;
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Because the broth simmers for five minutes to infuse with flavour, put together the rice, fish and choy sum; then
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Because the rice and fish are cooking, get the bowls out and your alternative of toppings out for serving.
Toppings
As for toppings – a bit of pinch of retailer purchased crispy fried shallots and crunchy noodles actually elevates this soup to a different degree. Don’t get me incorrect – this rice soup is scrumptious as is and I’ve eaten it bare loads of instances, however crunchy toppings are the cherry on high!
Utilizing each is the final word combo, however even utilizing one in all these is terrific / extremely advisable.
1. Crispy Fried Shallots
Considered one of my favorite Asian garnishes so as to add a pop of crispiness and salty goodness into Asian soups and salads. They’re actually shallots fried till crunchy, then sprinkled with salt.
Bought within the Asian part of grocery shops, however less expensive at Asian shops!
2. Crunchy fried noodles
The massive sister of the skinny crunchy noodles utilized in issues like Chinese language Chicken Salad, these are just like the strips of fried wontons that include Congee, the standard gradual cooked, porridge-like Chinese language rice soup. Glorious crunch issue!
Bought within the Asian meals part of mainstream grocery shops, right here’s what it appears to be like like:
What to serve with Chinese language Rice Soup
This soup as written is a bit gentle on the greens so by all means, be happy to extend the vegetable quota by including extra greens.
Alternatively, serve it with a aspect salad or steamed greens tossed in a easy Asian Sesame Dressing, or a giant Asian Slaw.
Storing leftovers
Rice left in soup will proceed to soak up the liquid and turn into unappealingly bloated, so when you’ve bought leftovers, it’s important to separate them. Both scoop the rice out with a slotted spoon, or drain utilizing a colander, then retailer the rice in a separate container to the broth.
Resist the temptation to cook dinner the rice individually and place in bowls earlier than ladling broth over as a result of we need the rice to soak up the tasty flavours of the broth because it cooks! – Johnsat x
Watch the way to make it
Ingredients
- 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 purpose soy sauce (Note 3)
- 1 1/2 tbsp Chinese cooking wine , key ingredient (Note 4 subs)
- 1/4 – 1/2 tsp sesame oil , toasted (optional) (Note 5)
- 1/4 tsp white pepper (sub black, can omit)
- 3/4 cup uncooked white rice – long grain, medium grain, short grain, jasmine (Note 6)
- 3 stems choy sum , cut into 2cm / 1" lengths, stems separated from leaves (Note 8)
- 250g / 8 oz white fish fillets , cut into 2.5cm / 1" cubes (Note 8)
- 1 green onion , finely sliced
- Crispy fried shallots (Note 9)
- Crunchy fried noodles , pictured in post (Note 9)
- Chilli oil or paste
Instructions
- Combine broth ingredients: Place chicken stock, soy sauce, Chinesse cooking wine, garlic and ginger in a small pot over high heat.
- Simmer to infuse: Place lid on, bring to simmer then reduce to medium and simmer for 5 minutes to allow the flavours to infuse.
- Add rice: Add rice and cook uncovered for 10 minutes – broth surface should be bubbling very gently.
- Add fish & stems: Add fish and stems of choy sum, cook for 2 minutes.
- Pick garlic and ginger out of soup.
- Stir through choy sum leaves (they will wilt almost instantly), sesame oil and pepper. Serve immediately.
Notes
1. Chicken stock/broth – just store bought chicken broth is fine here, but get a good quality one (Campbells in Australia is my favourite brand). Don’t use chicken stock powder with hot water for this recipe – the flavour is too artificially chicken-y.
2. Smashed Garlic – whack the side of your knife onto a garlic clove using the heel of your hand so it bursts open but remains mostly in one piece. This allows the flavour to seep into the soup but can be picked out before serving (or leave them in if you prefer). You could just mince the garlic using a garlic crusher but you’ll have little bits of garlic visible in the broth, rather than being a clear clean broth.
3. Light soy will season broth without discolouring it. All purpose soy works nearly as well, do not use dark soy (too strong flavour and colour). Read more about different soy sauces and when you can sub with what here.
4. Chinese cooking wine is a key ingredient to transform store bought chicken broth into a restaurant-quality soup broth. Dry sherry is an excellent substitute. Otherwise, Japanese cooking sake or mirin are good substitutes.
If you cannot use alcohol, I think the best sub is as follows:
Reduce soy sauce to 2 tsp
Add 1 tbsp Oyster Sauce (this has umami and will add complexity into the broth flavour to compensate for leaving out cooking wine).
5. Sesame oil – use toasted (brown colour, more intense sesame flavour), not untoasted (yellow, not common in Australia).
6. Rice: Virtually any white rice will work in this, except speciality rices like risotto or paella rice. All these white rice will work well:
long, medium or short grain white rice
jasmine
basmati
Brown rice – cook time differs depending on rice type (see How to Cook Brown Rice to learn more), amend recipe as follows:
Brown basmati – follow recipe as written
Medium and long grain brown rice – add 1 cup water, simmer rice for 30 minutes with lid open a crack
7. Vegetables – anything that cooks well in liquid will 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 and zucchini sliced, green beans, asparagus, broccoli/broccolini, cauliflower, beansprouts
Put vegetables in the order of time it takes for them to cook. Delicate veg like beansprouts at the end, veg that take longer like carrots halfway through rice cooking time.
8. Fish – Firm white fish work best in this dish. Salmon and trout are also mild enough to use here. Avoid tuna, bonito, swordfish, marlin and kingfish (too easy to overcook) and very oily fish (sardines, mullet, herring, mackerel). Delicate-fleshed white fish like flathead, gemfish/hake and sole can be used, but be careful as they can break up.
Alternatives:
Prawns/shrimp – plonk the raw prawns straight into the broth. No need to season beforehand. Large prawns will take 3 minutes to cook, medium 2 minutes, small 1 minute;
Chicken – slice thinly, tenderise using this Chinese velveting method to ensure it stays soft and tender. After tenderising, toss with a pinch of salt and pepper prior to cooking. Use breast or boneless thigh, simmer 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, like in Hot & Sour Soup;
Cooked chicken – make poached chicken (use this Foolproof Method) or use any other cooked chicken. Dice or finely slice, place on 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 little goes a long way to adding an extra special touch! BUT even without toppings, it’s still fabulously delicious – I often have it naked!
10. Extra broth flavouring options: star anise, chilli (whole, split lengthwise), green onion (whole, just fold them and 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, assuming 4 servings, excludes Toppings (because I have no control over how much you will use!).
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