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Home Quick and Easy

Chinese Rice Soup – quick and easy

By:Nagi
Published:7 Oct '20Updated:8 Dec '23
101 Comments
Recipe v Video v Dozer v

This Chinese Rice Soup 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.

In the spirit of simplicity and speed, I’ve just used fish and choy sum. But it’s excellent with shrimp/prawns, chicken, pork or even leftover cooked meats!

Chinese Rice Soup in a pot, ready to be served

Quick and Easy Chinese Rice Soup

This rice soup is a really good, quick low effort meal that’s extremely versatile. Based around a simple Chinese soup broth used in several recipes I’ve previously shared, including this Chinese Noodle Soup, I think the feedback from a reader is all you need to know about this broth:

“The depth of flavour is incredible for such a simple, quick, easy soup.”
– Jay, 2 September 2020 on Chinese Noodle Soup

Succinct, and to the point!

Overhead photo of Chinese Rice Soup in a blue bowl, ready to be eaten

What goes in the Chinese soup broth

In this recipe, I’m using the Chinese soup broth to make a rice soup. Here’s what you need for the broth:Ingredients for Chinese Rice Soup broth

Notes on the ingredients:

  • Rice – virtually any standard white rice will work just fine in this rice soup. Long grain, medium grain, short grain, jasmine, basmati. I’ve also popped directions for recipe adjustments required to make this with brown rice – most varieties take longer to cook so you’ll need more liquid;

  • Chicken stock/broth – low sodium is best, so it’s not too salty once you add the soy sauce and Chinese cooking wine (both of which add salt and flavour). Vegetable stock also works;

  • Chinese cooking wine – the key ingredient in all Chinese cooking that adds depth of flavour to anything it’s used in, from fried rice to stir fries, to noodles and marinades such as sticky Chinese Wings, Ribs and even crispy Pork Belly. It’s got a small amount of alcohol in it (wine level), but we only need 1 tablespoon so the alcohol mostly cooks out during the simmer stage;

  • Soy sauce – we’re using light soy sauce here so as not to discolour the rice soup broth. Read more about different soy sauces here;

  • Sesame oil – toasted sesame oil is added at the end for a lovely perfume of sesame flavour. Untoasted sesame oil is yellow and the flavour is not as strong, so don’t use that. Here in Australia, toasted sesame oil (which is brown) is the standard – it’s harder to find untoasted;

  • Fresh garlic & ginger – simmered in the broth to infuse with flavour; and

  • White pepper – white rather than black pepper is the standard in Chinese cooking so you don’t get black specks. But black pepper works just fine too.


Chinese Rice Soup Add-ins

This is the part that’s entirely customisable. I’ve just used choy sum and fish, both of which are low effort to prep plus super-quick to chop. Plus green onion to add a touch of freshness at the end.

See below for an extensive list of alternatives. Basically, anything that’s blanch-able!

Add ins for Chinese Rice Soup

Rice Soup Add-Ins

These are the add-ins I used, but see below for a rather extensive list of alternatives. I did say this was a flexible recipe!!

  • Fish – I like using fish because it drops juice that adds extra flavour into the broth, plus it’s super quick to cook and requires no seasoning prior to use. You can use virtually any fish here – white fish fillets, salmon, trout. For white fish, firm-fleshed fish are ideal, such as:

    • tilapia

    • cod (all types)

    • mahi-mahi

    • halibut

    • basa

    • snapper

    • barramundi

    • ling (this is what I used)

Fish best avoided include:

    • Fish that easily goes dry if cooked too long – tuna, bonito, swordfish, marlin, kingfish

    • Very oily fish – sardines, mullet, herring, mackerel (too strongly flavoured for this soup)

    • Delicate-textured white fish – flathead, gemfish/hake, sole (not ideal as they can break up easily, but are still OK if you’re careful)

(Tip: These fish selection guidelines are good for any recipes where fish are braised or poached like this, such as Moqueca (Brazilian Fish Stew) and Goan Fish Curry.)

  • Choy sum – this is a Chinese vegetable which is widely available here in Australia. The stem has a juicy bite to it like soft celery and the leaf is similar to spinach but it’s not as fine. Quick to chop and cook. Any other Chinese vegetable will be an ideal substitute – or other vegetables that can be simmered; and

  • Green onion – for a sprinkle of freshness at the end.


Alternative Add-ins

Here are some other add-ins that will work really well with this recipe:

  • Prawns/shrimp – very quick to cook, just 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 it thinly, then tenderise it using this simple Chinese velveting method to ensure it stays soft and tender even after simmering. 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). Use tenderloin, scotch fillet or 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 for the juiciest poached chicken of your life!), then slice it and place on top of soup once served in bowls. Or use any cooked chicken, shredded or diced;

  • Other cooked proteins – any other cooked protein that’s relatively plain or has Asian flavours. A bit of leftover Char Siu (Chinese BBQ Pork or Chicken), or perhaps if you have some leftover Asian flavoured mince (ground meat) such as from these quick Asian Beef Bowls, Vietnamese Caramelised Pork Bowls, or even the stuffing for San Choy Bau (Chinese Lettuce Wraps) or Thai Lettuce Wraps. Any of these would be terrific!

  • Other vegetables – any vegetable that cooks well in liquid will work well here. Think: sliced carrots, zucchini/courgettes, broccoli/broccolini, cauliflower, asparagus, beans.

Sliced Poached Chicken breast on a cutting board
Slices of ultra juicy Poached Chicken would be terrific piled on top of this Chinese Rice Soup!

How to make Chinese Rice Soup

This recipe has a nice flow to it, which is partly what makes it so low effort:

  • Pour chicken stock into pot and as it comes to the simmer, slice the ginger, peel the garlic, measure out the soy sauce and Chinese cooking wine and plonk it in;

  • As the broth simmers for 5 minutes to infuse with flavour, prepare the rice, fish and choy sum; then

  • As the rice and fish are cooking, get the bowls out and your choice of toppings out for serving.

How to make Chinese Rice Soup

Toppings

As for toppings – a little pinch of store bought crispy fried shallots and crunchy noodles really elevates this soup to another level. Don’t get me wrong – this rice soup is delicious as is and I’ve eaten it naked plenty of times, but crunchy toppings are the cherry on top!

Using both is the ultimate combo, but even using one of these is terrific / highly recommended.

1. Crispy Fried Shallots

One of my favourite Asian garnishes to add a pop of crispiness and salty goodness into Asian soups and salads. They are literally shallots fried until crunchy, then sprinkled with salt.

Sold in the Asian section of grocery stores, but much cheaper at Asian stores!

Crispy Fried Shallots

2. Crunchy fried noodles

The big sister of the thin crunchy noodles used in things like Chinese Chicken Salad, these are like the strips of fried wontons that come with Congee, the traditional slow cooked, porridge-like Chinese rice soup. Excellent crunch factor!

Sold in the Asian food section of mainstream grocery stores, here’s what it looks like:

Changs Crispy Fried Noodles

Chinese Rice Soup in a bowl ready to be eaten

What to serve with Chinese Rice Soup

This soup as written is a bit light on the vegetables so by all means, feel free to increase the vegetable quota by adding more greens.

Alternatively, serve it with a side salad or steamed greens tossed in a simple Asian Sesame Dressing, or a big Asian Slaw.

Storing leftovers

Rice left in soup will continue to absorb the liquid and become unappealingly bloated, so if you’ve got leftovers, it’s essential to separate them. Either scoop the rice out with a slotted spoon, or drain using a colander, then store the rice in a separate container to the broth.

Resist the temptation to cook the rice separately and place in bowls before ladling broth over because we want the rice to absorb the tasty flavours of the broth as it cooks! – Nagi x


Watch how to make it

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Chinese Rice soup in a bowl, ready to be eaten - quick and easy soup

Chinese Rice Soup

Author: Nagi | RecipeTin Eats
Prep: 5 minutes mins
Cook: 10 minutes mins
Total: 15 minutes mins
Mains, Soup
Asian, Chinese
5 from 30 votes
Servings3 - 4 people
Tap or hover to scale
Print
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!

Ingredients

Broth

  • 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)

Add Ins

  • 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

Toppings (1 minimum, all best!)

  • 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.

Recipe 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!).

Nutrition Information:

Serving: 585gCalories: 243cal (12%)Carbohydrates: 32g (11%)Protein: 20g (40%)Fat: 4g (6%)Saturated Fat: 1g (6%)Cholesterol: 31mg (10%)Sodium: 483mg (21%)Potassium: 438mg (13%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 105IU (2%)Vitamin C: 2mg (2%)Calcium: 28mg (3%)Iron: 1mg (6%)
Keywords: asian soup broth, chinese rice soup
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Life of Dozer

A lot of golden retrievers are coordinated enough to do this on dry land. Dozer needs the full assistance of water buoyancy to get up on this hind legs without slamming his paws onto someone for support (usually me).

(PS This is his “pretty please, play with me?!” pose)

Dozer on two legs in water

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101 Comments

  1. Maria says

    December 5, 2023 at 8:48 am

    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

    Reply
  2. Ron says

    July 25, 2023 at 11:57 am

    5 stars
    A real good one for a wet PNW day…..

    Reply
  3. Helen Townes says

    July 24, 2023 at 1:56 pm

    I like the recipe as is but it would also be nice with either bacon or lap cheong

    Reply
  4. Kobe says

    April 1, 2023 at 9:08 pm

    5 stars
    We have this soup nearly every Sunday night. So delicious, quick, easy and healthy. Love it!

    Reply
  5. Paul says

    August 19, 2022 at 7:11 pm

    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.

    Reply
  6. Michele says

    August 6, 2022 at 8:52 am

    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!

    Reply
  7. Francesca says

    July 18, 2022 at 5:05 pm

    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!

    Reply
  8. Adelene says

    July 6, 2022 at 8:33 pm

    5 stars
    Hot and tasty, perfect for cold weather.

    Reply
  9. Ashah says

    May 30, 2022 at 10:51 pm

    5 stars
    We as family were down with runnybnose and sore throat…this dish was such a comfort…quick easy yummy. THANK YOU!!

    Reply
  10. Leah says

    May 10, 2022 at 11:35 am

    I love this soup! it is perfection, i love clear broth asian soups, it is a delicious way to get all my veggies in for winter meal prep. even if i just load it up with different veggies and no meat it is still filling. Thank you for making asian cooking so simple Nagi 🙂

    Reply
    • Nagi says

      May 10, 2022 at 12:39 pm

      There’s nothing as nutritious as a hot soup on a cold day! N x

      Reply
  11. SH says

    April 16, 2022 at 5:53 pm

    5 stars
    This was simply excellent. My husband thought I slogged over the stove for hours making the stock..cos thats what I did the night before! And he thought this was far better. Loved that it took only about 20-30mins in total. Wow. Thank you

    Reply
  12. Jonatahn says

    March 6, 2022 at 1:14 pm

    This is my favorite recipe so far. It’s easy, healthy and tasty. It even doesn’t smell too much at work. It feels like a perfect everyday type of diet meal

    Reply
  13. Ellie Murphy says

    February 8, 2022 at 8:11 am

    After 5 weeks in the Caribbean eating fried food I’ve been craving a spicy Asian soup full of clean flavours and this is what I have been dreaming of; it’s the perfect soup!! I added dried black fungus and dried Pearl mushrooms and some miso to the stock as I’m pescatarian and wanted a fuller flavoured umami broth. Then I chucked in barramundi and king prawns alongside huge dollops of chiu chow chilli oil to ward off holiday/winter blues and it tasted heavenly! Thank you Nagi, every one of your recipes I’ve made has been absolutely delicious!

    Reply
    • Helen says

      April 7, 2023 at 7:48 am

      Wow I love the idea of adding miso paste. How much did you use and was it a substitute for something in Nagi’s recipe or an addition?

      Reply
  14. Kerryn says

    November 14, 2021 at 6:28 pm

    5 stars
    I’ve made this a number of times now and it just keeps getting better. It’s so simple and easy to make and considering you only need to cook it for a short period it has such an amazing flavour. I slice up some rotisserie chicken from the supermarket and chuck it in at the end as the protein. Lasts for a couple of days in the fridge. Thanks Nagi ❤️

    Reply
  15. Yoona says

    October 24, 2021 at 6:41 pm

    Such simple, fast and tasty dish. I used the cheap and humble Basa fish and it carries the flavour of the broth so well. So easy to customize as well with whatever leftover veggies in the fridge. Will be a regular dish on my weekly rotation. Thanks Nagi 😘

    Reply
    • Nagi says

      October 25, 2021 at 5:15 pm

      Thank you Yoona, so glad you enjoyed it! N x

      Reply
      • Kerryn says

        October 31, 2021 at 6:37 pm

        5 stars
        Very Quick, Very Easy, Very Very Tasty. Thanks for another winner Nagi. Even my partner tried it and said he would eat it again. That’s something 😊

        Reply
  16. Kathy Horner says

    August 24, 2021 at 3:10 pm

    5 stars
    Love this soup. Working from home in lockdown, I have been making a big pot of this on a Monday for lunch for the week. Brings me joy!

    Reply
  17. Vishi says

    August 24, 2021 at 5:43 am

    5 stars
    Wow! This was so delicious! I added fresh chilli to the broth and added cooked leftover rice and cooked chicken. The toppings take it to the next level. Will definitely be making this again! Thanks Nagi

    Reply
  18. Vikki says

    May 7, 2021 at 7:22 pm

    5 stars
    Wow so good. Packed a flavour punch. Love your recipes they always turn out good.

    Reply
  19. Nicole Lin says

    April 1, 2021 at 2:35 pm

    5 stars
    This is a winner. Being asian I’ve never seen this in where I am from. (or we just don’t appreciate “wet” rice?) Anyhow, cooked this last night, sub veg to wombok. AND ADD HEAPS Fried Shallots. My partner from England cleaned the plate, It’s so hearty, so filling, and so easy to make. thank you!

    Reply
    • Nagi says

      April 1, 2021 at 6:43 pm

      I’m so glad you loved it Nicole, that’s awesome! N x

      Reply
      • Ryan says

        May 9, 2022 at 9:12 am

        5 stars
        Solid recipe, turned out great. I made some minor additions. I added about a tablespoon of black vinegar and teaspoon of white pepper

        Reply
        • Nagi says

          May 9, 2022 at 3:24 pm

          Sounds really yummy Ryan! N x

          Reply
  20. Kasia says

    April 1, 2021 at 12:21 am

    5 stars
    Incredibly tasty and easy to make! I made it for today’s dinner and it disappeared in an instant.
    I used leftover rice from the day before since I didn’t want it to waste, so the soup was done really quickly.
    To the soup I also added two dry (and soaked) scallops as they add a lot of flavor. I heard that Chinese use them to enhance the taste of many dishes, especially soups.
    I am going to make this soup again tomorrow! Thank you Nagi!

    Reply
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