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Asian Salmon-and-Rice Soup

Source: Quick from Scratch - Soups and Salads
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  15 Minutes
Total Time:  40 Minutes
  Serves 4
A quick-to-make meal-in-a-bowl, this soup is inspired by similar one-dish wonders popular in China, Thailand, and Japan. The rice is sometimes cooked for so long that it completely dissolves, making a smooth gruel. Our version doesn't go that far; we like the rice to be soft, but still retain its shape.
RECIPE 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
Asian Salmon-and-Rice Soup Recipe at Cooking.com
DIRECTIONS
Bring a medium pot of salted water to a boil. Stir in the rice and boil until almost tender, about 10 minutes. Drain.


Coat the salmon with the soy sauce and sesame oil.


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.


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.


Long-grain vs. Short-grain: 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.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 424
Fat. Total: 15g
Fiber: 1g
Carbohydrates, Total: 30g
Sodium: 1199mg
% Cal. from Fat: 32%
Cholesterol: 94mg
Protein: 40g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Sadie, MA Reviewed: 12/28/2006
Love this --I put fresh bean sprouts in the bowl before pouring in the soup & serve with lemon or lime wedges (sort of like Pho). Sometimes I also add raw sliced snow peas.
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