Chinese Rice Soup Food

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CHINESE RICE SOUP



Chinese Rice Soup image

Recipe video above. This is a really quick and easy soup recipe that's filling and nourishing. The Asian infused soup broth adapted from my Chinese Noodle Soup has a depth of flavour that belies the few ingredients called for. As for add ins - in the spirit of simplicity and speed, I've just used fish and choy sum. But you're only limited by your imagination!

Provided by Nagi | RecipeTin Eats

Categories     Mains     Soup

Time 15m

Number Of Ingredients 15

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

Steps:

  • 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.

Nutrition Facts : ServingSize 585 g, Calories 243 kcal, Carbohydrate 32 g, Protein 20 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 31 mg, Sodium 483 mg, Fiber 1 g, Sugar 1 g

CHINESE RICE SOUP



Chinese Rice Soup image

We always make this soup when someone in my house is feeling under the weather. It's simple and very tasty.

Provided by TATYANA NGAI

Categories     Chinese

Time 3h5m

Yield 8-10 serving(s)

Number Of Ingredients 10

3 cups jasmine rice
2 teaspoons salt
1/2 cup cooking oil
10 cups cold water
8 boneless skinless chicken thighs, cut into thin strips
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup soy sauce
1 teaspoon cornstarch
1/4 cup cooking oil

Steps:

  • Rinse the jasmine rice in cold water.
  • Transfer to a large stock pot.
  • Sprinkle the 2 tsps. salt and shake mildly to combine.
  • Add the 10 cups of cold water and 1/2 cup cooking oil and partially cover.
  • Turn on stove to HIGH and bring the rice/water mixture to boil.
  • Reduce heat to MEDIUM to MEDIUM/LOW and cook for 3 hours, stirring occasionally The soup will thicken over time; if too thick for your taste, add water and continue cooking.
  • Meanwhile, combine chicken, 1/2 tsp salt, sugar, soy sauce, cornstarch and cooking oil and stir to cover chicken with marinade.
  • Let chicken sit for at least 30 minutes to marinate.
  • If you are marinating overnight, combine all but the oil and add the oil right before using in the soup.
  • During the last 15 minutes, add chicken and stir around to cook, about 5-10 minutes.
  • Serve in heat resistant bowl.

CHINESE-STYLE RICE SOUP WITH CHICKEN AND GINGER



Chinese-style Rice Soup with Chicken and Ginger image

Provided by Food Network Kitchen

Categories     side-dish

Time 6h30m

Yield 6 to 8 servings

Number Of Ingredients 10

6 cups water
4 cups chicken broth, low-sodium canned, or homemade
1 1/2 cups Arborio rice
2 teaspoons kosher salt
2 tablespoons unsalted butter
About 4 cups shredded cooked chicken (from 1 rotisserie chicken)
2 to 3 tablespoons grated peeled fresh ginger
3 scallions, thinly sliced
1 medium bunch fresh cilantro, leaves torn or chopped
Asian chili paste, or sambal oelek, optional

Steps:

  • Put the water and broth, salt, rice and butter in the slow cooker. Cover and cook on HIGH until the rice is soft and soupy, about 6 hours.
  • When ready to serve, remove the lid and stir in the ginger and scallions. Portion the soup into bowls and top with the shredded chicken and cilantro. Serve with chili paste on the side if desired.

CHICKEN AND RICE SOUP



Chicken and Rice Soup image

Scallions, sesame oil and soy sauce add nutty, savory notes to this warming and super satisfying chicken and rice soup.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 11

4 large eggs
Kosher salt and freshly ground pepper
2 tablespoons peanut or vegetable oil
2 large tomatoes, halved and thinly sliced
4 cups low-sodium chicken broth
1 bunch scallions, sliced
1 tablespoon sesame oil
2 teaspoons soy sauce
1 cup shredded rotisserie chicken, skin removed
4 cups baby spinach
1 1/2 cups cooked rice (white, brown or wild)

Steps:

  • Whisk the eggs with a pinch each of salt and pepper in a small bowl. Heat the peanut oil in a wok or large saucepan over high heat. Add the eggs and cook, undisturbed, until bubbles form on the surface and the bottom is set, about 1 minute.
  • Add the tomatoes and cook, stirring gently to break up the eggs, until the tomatoes begin to soften, 2 to 3 minutes. Add the chicken broth, 3 cups water, the scallions, sesame oil, soy sauce and 1 1/2 teaspoons salt. Partially cover and simmer 5 minutes.
  • Stir in the chicken, spinach and rice and warm through. Season the soup with salt and pepper.

Nutrition Facts : Calories 417, Fat 22 grams, SaturatedFat 5 grams, Cholesterol 297 milligrams, Sodium 1282 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 29 grams

CHINESE NOODLE SOUP



Chinese Noodle Soup image

Recipe video above. A simple, delicious Chinese noodle soup with a broth that you'd swear came from your favourite Chinese restaurant! This is a midweek version so it's made with store bought soup broth rather than a made from scratch broth. I've kept the toppings very simple because this recipe is more about the broth than the toppings. You can add any toppings you want - vegetables and proteins (refer Note 7).

Provided by Nagi | RecipeTin Eats

Categories     Soup

Time 15m

Number Of Ingredients 11

3 cups chicken stock/broth, low sodium ((Note 1))
2 garlic cloves (, smashed (Note 2))
1.5 cm / 1/2" ginger piece, (cut into 3 slices (optional, but highly recommended))
1 1/2 tbsp light soy sauce (, or normal all purpose soy sauce (Note 3))
2 tsp sugar ((any))
1 1/2 tbsp chinese cooking wine ((Note 4))
1/4 - 1/2 tsp sesame oil (, toasted (optional) (Note 5))
180g / 6oz fresh egg noodles ((Note 6))
2 large bok choy or other vegetables of choice ((use any blanchable veg - Note 7))
1 cup shredded cooked chicken ((or other protein of choice))
1 scallion / shallot (, green part only finely sliced (optional garnish))

Steps:

  • Place Broth ingredients in a saucepan over high heat. Place lid on, bring to simmer then reduce to medium and simmer for 8 - 10 minutes to allow the flavours to infuse.
  • Meanwhile, cook noodles according to packet directions.
  • Cut bok choys in half (for small / medium) or quarter (for large). Wash thoroughly.
  • Either cook the bok choi in the broth in the soup broth OR noodle cooking water for 1 min (if noodles required boiling).
  • Pick garlic and ginger out of soup.
  • Place noodles in bowls. Top with chicken and bok choy. Ladle over soup, garnish with green onions. Great served with chilli paste or fresh chillis.

Nutrition Facts : ServingSize 585 g, Calories 352 kcal, Carbohydrate 39 g, Protein 31 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 53 mg, Sodium 1067 mg, Fiber 2 g, Sugar 6 g

CONGEE (JOOK): ASIAN TURKEY RICE SOUP



Congee (Jook): Asian Turkey Rice Soup image

This is the ultimate comfort food! It is a breakfast dish in most countries in Asia. I always make it when I have a turkey or chicken carcass. My family loves it!

Provided by Stewie

Categories     One Dish Meal

Time 2h10m

Yield 12 serving(s)

Number Of Ingredients 12

turkey carcass or chicken carcass (or I have used chicken pieces)
6 cups water or 6 cups chicken broth
1 -1 1/2 cup washed rice (not quick-cooking style)
salt & pepper
soy sauce
sesame seed oil
shiitake mushroom
chopped green onion
chopped bok choy
chung choi (Chinese salted preserved cabbage)
sliced preserved gingerroot
chopped cilantro

Steps:

  • Break up the carcass into a large soup pot or Dutch oven.
  • Add the chicken broth and bring to a boil.
  • Add the rice (it does not need to be washed first if it is American style).
  • (The more rice you use, the thicker the soup will be.) Bring it again to a boil.
  • Then turn down the heat and simmer until thickened (at least one hour).
  • Remove the bones and scrape off any meat to return it to the pot.
  • Add salt, pepper and soy sauce (sparingly) to taste.
  • To serve: placed chopped green onions, soy sauce and sesame seed oil (a few drops) into a serving bowl.
  • Ladle in the congee (jook) and use your choice of the garnishes to add flavor and color to the dish.

CHINESE SIZZLING RICE SOUP



Chinese Sizzling Rice Soup image

Chinese is one of my favorite cuisines to cook as well as eat. By cooking the rice before it is added to the soup, you will enjoy the crunchy texture with the other flavors in this delicious soup.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 25m

Yield 6

Number Of Ingredients 13

3 ounces baby shrimp
3 ounces skinless, boneless chicken pieces cut into chunks
1 egg
4 tablespoons cornstarch
4 cups vegetable oil for frying
3 cups chicken broth
1 ounce mushrooms, chopped
2 tablespoons chopped water chestnuts
⅛ cup diced bamboo shoots
⅓ cup fresh green beans, cut into 1 inch pieces
½ teaspoon salt
1 tablespoon sherry
⅔ cup uncooked white rice

Steps:

  • Mix together the shrimp, chicken, egg, and cornstarch.
  • Heat 3 cups of the oil in wok. When it is hot, add shrimp and chicken mixture. Cook for 1/2 minute and drain.
  • Place above mixture in pot with the broth, mushroom, water chestnuts, bamboo shoots, and green beans. Bring to a boil. Add salt and sherry. Return to a boil. Reduce heat and allow to simmer.
  • Meanwhile, heat the remaining 1 cup of oil until it is hot. Add rice and brown quickly. Drain and add to soup. Serve and enjoy!

Nutrition Facts : Calories 294.5 calories, Carbohydrate 24 g, Cholesterol 60.2 mg, Fat 17 g, Fiber 0.7 g, Protein 10.6 g, SaturatedFat 2.5 g, Sodium 641.3 mg, Sugar 0.8 g

CHINESE CHICKEN NOODLE SOUP



Chinese Chicken Noodle Soup image

Easy Chicken Noodle Soup

Provided by Elaine

Categories     Soup

Time 25m

Number Of Ingredients 6

4 cups unsalted chicken stock
2 serving fresh noodles
2 trees of Bok Choy
1 tsp. salt
¼ tsp. white pepper
1 tbsp. finely chopped scallion

Steps:

  • Make a chicken stock. Then shred the leg meats into shreds.
  • Pour enough water in a pot and then cook the noodles as instructed. At the last minute, add the Bok Choy leaves in.
  • At the same time, prepare two serving bowls, add salt, white pepper and scallion in bottle. Pour 1 cup of hot chicken stock. Mix well.
  • Transfer the noodles to serving bowls, top with shredded chicken and pour the extra stock to cover the noodles.

Nutrition Facts : Calories 614 kcal, Carbohydrate 81 g, Protein 22 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 14 mg, Sodium 3685 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving

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