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.
- 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
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.
Tip: 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. 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.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
424 calories; 15g total fat; 94mg cholesterol; 1199mg sodium; 30g carbohydrates; 1g fiber; 40g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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