Recipes Ginger Salmon and Rice Soup 4.0 (4,575) 3 Reviews A quick-to-make meal-in-a-bowl, this soup is inspired by similar one-dish wonders popular in China, Thailand, and Japan. By Food & Wine Editors Updated on February 5, 2023 Print Rate It Share Share Tweet Pin Email Photo: © Melanie Acevedo Total Time: 1 hrs Yield: 4 servings 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. 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 sesame oil 10 cilantro stems, chopped, plus 1 cup cilantro leaves for garnish 1 1/2 tablespoons minced fresh ginger 1 teaspoon kosher salt 2 cups canned low-sodium chicken broth or homemade stock 4 cups water 3 scallions, including green tops, chopped 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, 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. Note 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; go this route if you wish. Suggested pairing 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. Rate it Print