Asian Salmon-and-Rice Soup
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.Plus: More Soup Recipes and Tips
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.
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.