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

1
Bring a medium pot of salted water to a boil.
2
Stir in the rice and boil until almost tender, about 10 minutes.
3
Drain.
4
Coat the salmon with the soy sauce and sesame oil.
5
In a large pot, combine the cooked rice, the cilantro stems, the ginger, salt, broth, and water.
6
Bring to a boil.
7
Reduce the heat and simmer, covered, stirring occasionally, for 15 minutes.
8
Add the salmon to the pot.
9
Simmer, covered, until the salmon is just done, about 5 minutes.
10
Remove the cilantro stems.
11
Serve the soup garnished with the cilantro leaves and scallions.

776

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Asian Salmon-and-Rice Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions