Asian Salmon-And-Rice Soup Recipe

Name: Asian Salmon-And-Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup long-grain rice; 1 1/2 pounds salmon fillet, skin removed, fish cut into 8 pieces; 2 tablespoons soy sauce; 1 tablespoon Asian sesame oil; 10 cilantro stems, chopped, plus 1 cup cilantro leaves for garnish; 1 1/2 tablespoons minced fresh ginger; 1 teaspoon salt; 2 cups canned low-sodium chicken broth or homemade stock; 4 cups water; 3 scallions including green tops, chopped

Servings: persons

3/4 cup long-grain rice
1 1/2 pounds salmon fillet, skin removed, fish cut into 8 pieces
2 tablespoons soy sauce
1 tablespoon Asian sesame oil
10 cilantro stems, chopped, plus 1 cup cilantro leaves for garnish
1 1/2 tablespoons minced fresh ginger
1 teaspoon salt
2 cups canned low-sodium chicken broth or homemade stock
4 cups water
3 scallions including green tops, chopped

1
Bring a medium pot of salted water to a boil. Stir in the rice and boil until almost tender, about 10 minutes. Drain.
2
Coat the salmon with the soy sauce and sesame oil.
3
In a large pot, combine the cooked rice, the cilantro stems, the ginger, salt, broth, and water. Bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, for 15 minutes.
4
Add the salmon to the pot. Simmer, covered, until the salmon is just done, about 5 minutes. Remove the cilantro stems. Serve the soup garnished with the cilantro leaves and scallions.
5
Wine Recommendation: Pairing this soup with wine may be a bit of a stretch. A lager beer is a much better choice. Best of all: small flasks of warm, tangy sake.
6
Notes: We used long-grain rice for our soup. In China and Japan, it would be made with short-grain, which is starchier and dissolves into the soup more readily. If you want to go the short-grain route, arborio is readily available.

776

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup long-grain rice, 1 1/2 pounds salmon fillet, skin removed, fish cut into 8 pieces, 2 tablespoons soy sauce, 1 tablespoon Asian sesame oil, and more.

Yes, Asian Salmon-And-Rice Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Salmon-And-Rice Soup

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