Chinese Rice Soup Recipes
CHICKEN AND RICE SOUP
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
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 SIZZLING RICE SOUP
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
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-STYLE RICE SOUP WITH CHICKEN AND GINGER
Provided by Food Network Kitchen
Categories side-dish
Time 6h30m
Yield 6 to 8 servings
Number Of Ingredients 10
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.
CHINESE RICE SOUP
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
Time 15m
Number Of Ingredients 15
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
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
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 RICE BALLS SOUP
Make and share this Chinese Rice Balls Soup recipe from Food.com.
Provided by foodart
Categories Pork
Time 45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a large stockpot add in the chicken broth and water brings to a boil.
- In a saucepan sauté the shrimps, sausage and pork pour into the stock pot and pour into the stock pot.
- In a very hot saucepan add oil and sauté the salted shrimps and when pink pour into the stock pot and pour into the stock pot.
- In the hot broth combine the shrimp, sausage, and mushroom simmer for 10 minutes and add in the sauté shrimps and combine. Using a bamboo strainer removes the mixture and some of the broth into a warm pot and keeps warm. Add in the turnip and blend together and add salt if needed.
- In a large mixing bowl add rice flour and slowly add in the water to combine. Roll into 1" balls and place onto a sheet pan. After all of the mixture is done; drop the finish the rice balls into the hot broth and when the rice balls is floating it done. Add in the shrimp mixture back into the pot and combine and into serving bowl.
- Spoon the mixture into the bowl and garnish with green onion and parsley. Let each quest season with sesame oil and soy sauce.
Nutrition Facts : Calories 1059.3, Fat 29.3, SaturatedFat 8.3, Cholesterol 155, Sodium 2430.1, Carbohydrate 141, Fiber 4.5, Sugar 1.8, Protein 50.9
QUICK AND EASY CHINESE NOODLE SOUP
A delicious soup with plenty of vibrant flavors that are brought together in one pot. Once you try this recipe, you'll never go back to the packaged soups again!
Provided by Erren Hart
Categories Soup
Time 10m
Number Of Ingredients 7
Steps:
- In a large saucepan, heat the chicken stock and bring to a boil.
- Add the green onions, Bok Choy or Chinese greens, soy sauces, oyster sauce & the noodles.
- Reduce the heat and cook according to noodle package instructions (just until tender). Serve hot
Nutrition Facts : Calories 236 kcal, Carbohydrate 47 g, Protein 12 g, Fat 1 g, Sodium 3440 mg, ServingSize 1 serving
More about "chinese rice soup recipes"
CHINESE RICE SOUP (CONGEE) | COOKSTR.COM
From cookstr.com
Category Soups
- Rinse the rice by putting it in a strainer and running cold water through it, then combine it with the broth or water in a heavy-bottomed pot. If you’re using water, add the salt. If you’re using broth, taste it first and only add salt to taste. Bring to a simmer and simmer gently for about 20 minutes. Let the rice sit — don’t cover it — for about 30 minutes more. Reheat the soup just before serving — you may also need to thin it with more broth or water because it thickens as it sits. Taste the soup and add more salt if it needs it.
- Arrange the condiments in separate bowls. If you’re using raw meats, slice them into thin strips about 2 inches long. The shape isn’t terribly important because the cuts suggested here are very tender.
- Heat the oil in a wok or iron skillet over high heat until it ripples and just begins to smoke, then add half the meat. Stir rapidly, working over high heat, until the meat is lightly browned, 1½ to 2 minutes. Season the meat with salt and pepper. Repeat with the remaining meat, adding more oil to the wok if needed.
- If you’re using leftover meats, cut them into bite-size cubes or strips and serve them cold. Arrange the meats, hot or cold, in bowls along with the other condiments.
CHINESE SIZZLING RICE SOUP : GLORIOUS SOUP RECIPES
From glorioussouprecipes.com
Estimated Reading Time 40 secs
- Cook for 1/2 minute and drain. Place above mixture in pot with the broth, mushroom, water chestnuts, bamboo shoots, and green beans.
CHINESE NOODLE SOUP | RECIPETIN EATS
From recipetineats.com
5/5 (102)
Total Time 15 mins
Category Soup
Calories 352 per serving
- 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.
- Either cook the bok choi in the broth in the soup broth OR noodle cooking water for 1 min (if noodles required boiling).
QUICK CHINESE CHICKEN AND RICE SOUP - DIABETIC FOODIE
From diabeticfoodie.com
Reviews 4
Category Soups And Stews
Cuisine Chinese
Total Time 15 mins
10 BEST CHINESE RICE NOODLE SOUP RECIPES | YUMMLY
From yummly.com
RICE CONGEE SOUP (JOOK) RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)
Calories 207 per serving
Servings 6
- Combine first 5 ingredients in a large Dutch oven, and bring to a boil over medium-high heat. Cover, reduce heat, and cook 1 1/2 hours or until soup has a creamy consistency, stirring occasionally. Remove from heat; keep warm.
- Discard ginger piece. Remove turkey from soup; place on a cutting board or work surface. Cool 10 minutes. Remove skin from turkey; discard. Remove meat from bones; discard bones. Chop meat into bite-sized pieces, and stir meat into soup. Divide soup evenly among 6 bowls; garnish with green onions, parsley, julienne-cut ginger, and soy sauce, if desired.
TRADITIONAL CHINESE SOUPS TO WARM YOUR SOUL - THE WOKS OF LIFE
From thewoksoflife.com
Reviews 33
Published 2018-01-04
Estimated Reading Time 5 mins
- Chinese Chicken Mushroom Soup – Traditional Chinese Soup. With goji berries, Chinese dates, ginger, and Shiitake mushrooms, this soup is healthy, if not downright healing–but also decidedly delicious!
- Lotus Root & Pork Soup – Traditional Chinese Soup. Lotus root and pork soup is super nutritious and a new experience if you have never tried fresh lotus root.
- Taiwanese Sesame Oil Chicken Soup – Traditional Chinese Soup. This Taiwanese sesame oil chicken soup will literally warm your bones. With loads of fresh ginger and rice wine, you’ll break a sweat by the time you’re at the bottom of your bowl.
- Simple Chinese Oxtail Soup – Traditional Chinese Soup. Some people get turned off by the mere mention of oxtails but try this soup made with roasted oxtails and daikon radish, and we’re pretty sure you’ll change your mind!
- Ching Po Leung Cantonese Herb Soup – Traditional Chinese Soup. If you have never tried any Chinese herbal soups, then now is the time to start with this Cantonese Ching Po Leung herb pork bone soup.
- Fish and Tofu Soup – Traditional Chinese Soup. This easy fish tofu soup recipe with bean sprouts and chilies is the perfect winter meal. It’s a healthy soup with plenty of lean protein that will warm you up in a jiffy!
- Judy’s Homemade chicken stock – Traditional Chinese Soup. If grandma and mom aren’t around, then look to Judy to come to the rescue! You have to check out this homemade chicken stock.
- Wonton Soup – An Easy Chinese Takeout Favorite. Wonton soup is the quintessential Chinese soup on all American Chinese restaurant menus, but this Shanghai wonton soup is so easy to make at home that you’ll be able to make these in the morning and still have plenty of time to hang out on the couch on a snow day!
- Egg Drop Soup – An Easy Chinese Takeout Favorite. What more can one say about egg drop soup? It’s definitely the go-to soup when you’re feeling under the weather, just need a quick fix, or your favorite takeout restaurant is closed on account of snow!
- Chicken Corn Egg Drop Soup – An Easy Chinese Takeout Favorite. Chicken corn egg drop soup is a Cantonese favorite, though one of those lesser-known Chinese takeout restaurant soups.
SIX CHINESE RESTAURANT-STYLE SOUP RECIPES
From thespruceeats.com
- Hot and Sour Soup: Unlike other Sichuan dishes, this classic soup gets its heat from white pepper. There are many versions of hot and sour soup and most of which contain wood ear, tofu, carrot, and pork.
- Wonton Soup: A popular Chinese restaurant dish, the name wonton means swallowing a cloud, and the wontons floating in this popular soup are thought to resemble clouds.
- Egg Drop Soup: Egg drop soup is one of the simplest yet most satisfying soups to make at home. It simply requires seasoning chicken or vegetable broth—if you have a homemade broth, it's all the better, but storebought works, too.
- Cream Corn Soup (With Crabmeat): Traditionally, this warming Cantonese soup is prepared in the same way as “Chicken Velvet” by chopping the meat or seafood into small pieces and mixing it with egg whites, liquid, and cornstarch.
- Red Bean Soup: While Sweet Red Bean Soup, made with Azuki beans, isn't a dish you'll see on many Chinese takeout menus, it's an authentic and sweet dessert soup.
- Winter Melon Soup: This popular dish features the mild sweet taste of winter melon, which is available at Asian markets. It resembles an oblong watermelon that doesn't have the same characteristic green striations down the rind.
15 NOURISHING CHINESE SOUP RECIPES - THE WOKS OF LIFE
From thewoksoflife.com
- Tomato Egg Drop Soup. Total time: 15 minutes. This has been a staple of weeknight family dinners for years. It’s a spin on everyone’s home-cooked favorite: Tomato and Egg Stir-fry, but in a feather-light soup.
- Chicken Corn Egg Drop Soup. Total time: 25 minutes. This is another easy and nutritious soup for fall. It’s a bit heartier than Tomato Egg Drop Soup, as Bill made this one with more of a Chinese takeout consistency.
- Shepherd’s Purse Tofu Soup. Total time: 25 minutes. This is one of my favorites for when the weather turns cold, because it’s a great light soup to round out a full dinner table of other Chinese dishes.
- Easy Fish Tofu Soup. Total time: 35 minutes. This Chinese Fish Tofu Soup is something we often eat out at restaurants, but it’s easier than you think to get a rich-tasting fish broth at home—and with fillets, not a whole fish!
- Chinese Rice Cake Soup. Total time: 45 minutes. Chinese Rice Cake Soup is one of our new favorites. Despite the shorter cooking time, and the simple add-ins of napa cabbage, carrots, scallions, and shredded pork, the result is a full-bodied soup that tastes like you simmered the stock all day.
- Chinese Winter Melon Soup with Meatballs. Total time: 1 hour 15 minutes. This hearty and warming soup is a little bit like an Italian Wedding Soup, with tender pork meatballs and nutritious winter melon—a healthy late summer and fall staple.
- Hot and Sour Soup. Total Time: 1 hour 20 minutes. You may be surprised to know that it’s actually pretty easy to make this Chinese takeout classic at home!
- Chinese Chicken and Mushroom Soup. Total Time: 1 hour 30 minutes. You do need to do some pre-work to prepare this recipe (soaking dried shiitake mushrooms for 6 hours or overnight), but once you’ve done that, this richly flavored soup comes together in just 90 minutes.
- Simple Wonton Soup. Total time: 2 hours. There are few things more comforting than a hot bowl of wonton soup. You may be surprised to know that you only need 10 ingredients to cook up this tasty classic.
- Shanghai Style Red Vegetable Soup (罗宋汤 – Luo Song Tang) Total time: 2 hours 10 minutes. This classic recipe is a Chinese adaptation of a European beef and vegetable soup.
CHINESE RICE SOUP – QUICK AND EASY - YUMMY RECIPE
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CRISPY RICE SOUP RECIPE, CHINESE CRISPY RICE SOUP
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5/5 (3)
Energy 97 cal
Carbohydrates 5.5 g
Fiber 2.9 g
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