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!
Recipe by Nagi | RecipeTin Eats on October 7, 2020
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
Categories
Mains
Soup
Cuisine
Asian
Chinese
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.
Nutitrion
Serving Size: 585 g
Calories: 243 kcal
Carbohydrates: 32 g
Protein: 20 g
Fat: 4 g
Saturated Fat: 1 g
Cholesterol: 31 mg
Sodium: 483 mg
Sugar: 1 g
Reviews
Katja on 2026-07-27 (5 stars): I cooked this with Zander and it turned out amazing! I didn’t have Chinese cooking wine, so I substituted it with mirin. For greens I used spinach and zucchini. So tasty and easy to make!
Jessa on 2026-01-22 (5 stars): This is my favourite comfort bowl when I want takeaway (but live in a regional town). It's lovely written as is but when I have no motivation I use good quality frozen prawn wontons instead of the fish and it is the best. We wat all the wontons but any leftover brothy rice is amazing to poach eggs in the next day
Mai T on 2025-09-09 (5 stars): My partner headed to the US and Canada today. When I made this last night, he said, "Did you cook this to make sure I came back?" Hahaha. Such a fantastic dish and sooo simple too!
Kate Reid on 2025-06-19 (5 stars): 5 stars from us! Added some extra veg and used shop roast pork for convenience, very very yum!
Kristin F on 2024-07-20 (5 stars): This soup was absolutely amazing 😭 I love a broth-based soup and Asian flavors and this hit every make for me and my husband loved it too! I had to opt for some of the subs/notes (bok choy, mirin, and chicken). This will be a regular recipe for us!!
Kristin F on 2024-07-20 (5 stars): This was AMAZING 😭 I love soup and especially broth-based soups. This was just the best! I had to sub for bok choy and mirin because that's what they have in suburban South Carolina. I also added a little bit of carrot. It was so easy but so flavorful. This will be a regular for us!
Ellen Kimball on 2024-06-25 (5 stars): What a lifesaver - made the quickest, easiest ever lunch, using leftover poached chicken and leftover pre-cooked rice. Gave it a nice starchy feel. Don't skimp on the crispy shallots and chilli oil!
Maria on 2023-12-05 (5 stars): This has become my go-to recipe when I’m feeling a little run down in winter. It’s so quick and easy to throw together, and I usually just add in whatever veggies are in the fridge. It’s a little hug in a bowl
Ron on 2023-07-25 (5 stars): A real good one for a wet PNW day.....
Kobe on 2023-04-01 (5 stars): We have this soup nearly every Sunday night. So delicious, quick, easy and healthy. Love it!
Paul on 2022-08-19 (5 stars): I love this recipe because it gives you guidelines but allows your creative flare to take hold, adding whatever you have available from the garden or fridge at the time.
Michele on 2022-08-06 (5 stars): Terrific! Will use this broth base in many different soups! Thought I had my staple fresh ginger but I was all out so I used ginger powder instead. Had fresh spinach I subbed for bok choy. I kept the broth separate from the other ingredients because whenever I bought this soup as takeout the rice would soak up the broth and become mushy. Used Vegan Sausage (Impossible Italian). Putting it together: Rice in bowl, ladled broth with spinach over it and added some of the Impossible Italian Sausage pieces and other toppings. Store cooked components in separate containers to heat & eat later. Thanks so much Nagi for this recipe!
Francesca on 2022-07-18 (5 stars): This is one of my family's favourite meals! We have it with chicken instead of fish & I use lots of bok choy. SO good!
Adelene on 2022-07-06 (5 stars): Hot and tasty, perfect for cold weather.
Ashah on 2022-05-30 (5 stars): We as family were down with runnybnose and sore throat...this dish was such a comfort...quick easy yummy. THANK YOU!!
