With a pot of this vegetable rice soup simmering on the stove, you will bring the comforting essence of Chinese home cooking to your table.
Estimated reading time: 4 minutes
Soup is a cornerstone of Chinese cuisine. At the same time, rice is a symbol of prosperity and sustenance. When combined with vegetables, the result is a dish that’s easy to digest and packed with good nutrients.
Vegetable rice soup, in particular, reflects the resourcefulness of Chinese home cooks, who have long relied on simple, readily available ingredients to create nutritious meals. It’s a reminder that great food doesn’t need to be complicated.
The rice soup embodies comfort with its warm, hearty essence while delivering robust flavours and nourishment.
Why You Should Try This Soup
- contains no added sugar
- easy one-pot bowl meal
- under 150kcal filling soup
- plant-based, dairy and gluten-free
- budget-friendly meal for the family
- easy to customize with vegetables and protein of choice
Ingredients You’ll Need
- Rice: Traditionally, jasmine or long-grain rice is used for its fragrance and softness, though brown rice can be substituted for added fibre.
- Vegetables: Common choices include napa cabbage, carrots, spinach, bok choy, and shiitake mushrooms.
- Ginger and Garlic are the holy grail of Chinese cooking.
- Whole Spices: Star Anise, Bay Leaf, Cinnamon, Peppercorns
- Aromatics like celery, coriander stalks, red chilli, and green onion.
- Tamari Sauce: It lends umami depth to the soup.
- Sesame Oil introduces a nutty aroma that complements the other ingredients beautifully.
- Vegetable Stock is the base of the soup. Avoid using water.
- Optional Protein: While the soup is traditionally vegetarian, tofu, eggs, prawns, or shredded chicken can be added for a protein boost.
How To Make Rice Soup
Prepare Rice:
- Rinse the rice thoroughly under cold water until the water runs clear.
- This step removes excess starch, preventing the soup from becoming overly thick.
Saute Aromatics:
- Heat oil. Add all the aromatics (ginger, garlic, whole spices, celery, onion, coriander stalks). Saute for a minute without browning them.
Add Vegetables
- Stir in veggies (including the white part of bok choi), and mushrooms. Saute for a minute.
- Pour in the vegetable stock, soy sauce, and salt to taste. Stir to combine.
Stir in Rice
- Once the soup starts simmering, add rinsed rice. Gently stir to combine.
- Allow the rice soup to simmer over low heat for 10 minutes or until the vegetables are tender and the rice is cooked.
Finish with Greens. Stir in the bok choi leaves just before serving. The residual heat will wilt them perfectly.
Add tofu or shredded chicken to the pot and cook for 5 minutes, ensuring it’s heated through.
Ladle the soup into bowls and garnish with chopped green onions or fresh cilantro for the fresh flavour.
Tips for Customization
- Make It Creamy: Partially blend the soup using an immersion blender.
- Spice It Up: Add a dash of chilli oil or schezwan sauce for a spicy kick.
- Low-Carb Option: Substitute the rice with quinoa/shirataki rice for a lighter version.
More Vegetable Soup Recipes
- Mushroom Soup
- Cauliflower Soup
- Green Goddess Soup
- Broccoli Almond Soup
- Skinny Spinach Soup
- Creamy Zucchini Soup
- Lemon Coriander Soup
- Tomato Couscous Soup
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Vegetable Rice Soup Recipe
With a pot of this vegetable rice soup simmering on the stove, you will bring the comforting essence of Chinese home cooking to your table.
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Servings: 4 adults
Calories: 149kcal
- stockpot or saucepan
Ingredients
- ⅓ Cup jasmine rice
- 1 tablespoon sesame oil
- ½ tablespoon minced garlic
- ½ tablespoon minced ginger
- 1 stalk celery stalk, finely chopped
- 1 red chilli, finely chopped
- 4 – 5 coriander stalks, finely chopped
- 2 green onion, finely chopped
- 1 head bok choy (whites and greens, chopped)
- 1 small size carrot, finely chopped
- 6 mushrooms, diced
- 4 cup vegetable stock (get recipe)
- handful of green onion, chopped
Instructions
- Rinse the rice thoroughly under cold water until the water runs clear.
- This step removes excess starch, preventing the soup from becoming overly thick.
- Heat oil. Add all the aromatics (ginger, garlic, whole spices, celery, onion, coriander stalks). Saute for a minute without browning them.
- Stir in veggies (including the white part of bok choi), and mushrooms. Saute for a minute.
- Pour in the vegetable stock, soy sauce, and salt to taste. Stir to combine.
- Once the soup starts simmering, add rinsed rice. Gently stir to combine.
- Allow the rice soup to simmer over low heat for 10 minutes or until the vegetables are tender and the rice is cooked.
- Stir in the bok choi leaves just before serving. The residual heat will wilt them perfectly. If using tofu or shredded chicken, add it to the pot and cook for 5 minutes, ensuring it’s heated through.
- Garnish soup with chopped green onions or fresh cilantro for the fresh flavour.
- Serve vegetable rice soup warm with a drizzle of chilli oil.
Recipe Notes:
- Store-bought, low-sodium stocks are fine for this soup recipe. Plain water will not give you that depth of flavour.
- Use either Light Soy Sauce or Tamari Sauce. If you have Chinese Cooking wine please add a splash of it for that authentic flavour.
- All white rice varieties like Jasmine, Basmati, or medium grain works. Avoid using starchy, short-grain rice like risotto or paella.
- Rice absorbs liquid like anything. Hence, it is best to keep it little soupy especially if you are planning to store the soup.
- Vegetables like choy sum, broccoli, zucchini, spinach, and green beans taste great in this soup.
Nutrition
Calories: 149kcal | Carbohydrates: 25g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1093mg | Potassium: 731mg | Fiber: 4g | Sugar: 6g | Vitamin A: 12734IU | Vitamin C: 114mg | Calcium: 240mg | Iron: 2mg
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