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.
Servings: 4 adults
Calories: 149kcal
Equipment
- 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.
Video
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