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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

Food & Wine
September 2012

Gallery

Credit: © Melanie Acevedo

Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a medium pot of salted water to a boil. Stir in the rice and boil until almost tender, about 10 minutes. Drain.

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  • 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.

Notes

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.

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.

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