Thick and Aromatic: Chinese Rice Soup - Walla! Food

2022-03-09T06:45:47.331Z

A simple and easy recipe for rice soup that has different versions in different Eastern cuisines. Thick and aromatic soup with a fun addition of egg drippings. Enter the full recipe >>

Thick and aromatic: Chinese rice soup

A simple and easy recipe especially for rice soup with aromatic Chinese seasoning.

The rice breaks down and creates a thick and wonderful texture and there is also a surprising addition

Orly Plai-Bronstein, in collaboration with Sugat

09/03/2022

Wednesday, 09 March 2022, 08:20 Updated: 08:26

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Asian rice soup (Photo: Alon Mesika, Styling: Yael Magen)

The best-known rice soup in Israeli cuisine is red rice soup - tomato soup with rice.

But Far Eastern cuisines are known for their rich rice soups, each with its own version - some are vegetarian with eggs (as in the recipe here), others add chicken strips to the rice soup and in vegan versions serve with stir-fried tofu cubes.

This time we went for a simple and easy recipe to prepare especially for rice soup with aromatic Chinese seasoning, where the rice really breaks down and creates a thick and wonderful texture and also a fun addition of egg drippings that enriches it with protein.

This is basic: a recipe for sushi like in Japan

In collaboration with Sugat

Before you start:

* It is recommended to use fresh soup as a base for the soup, but this is not mandatory, it has enough aromatic ingredients that enrich its taste.

* Equip yourself with a mixture of Chinese five spices - it contains cinnamon, cloves, anise, nutmeg, coriander seeds and fennel seeds.

Chinese rice soup

Recipe By: Orly Plai-Bronstein

20 minutes work
60 minutes total
Easy to prepare
6 diners

Chinese
fur
Soups
Rice
kosher

Chinese rice soup (Photo: Alon Mesika, Styling: Yael Magen)

Ingredients

- 1 cup of round rice or Persian rice
- 3 tablespoons oil
- 3 cloves of garlic slices
- 3 cloves of finely crushed / grated garlic
- 1 teaspoon finely grated fresh ginger root
- 1 grated carrot
- 1 chopped onion
- 2 liters of water or fresh broth (spindle)
- 2-3 dried shiitake mushrooms (optional)
- 3 as a soy sauce solution
- ½ spoon of the five spices (Chinese)
- ¼ a teaspoon of turmeric
- 1 teaspoon salt
- ¼ as a white pepper
- 2 chopped green onion stalks
- 2 scrambled eggs
- 2-3 drops of sesame oil
For the conversion table, click here>

Preparation

How to make Chinese rice soup?

1 First soak the rice in a bowl with water and meanwhile start preparing the soup.
2 Heat a pot with oil and fry only the garlic slices in it, about a minute until lightly golden.
Remove with a slotted spoon to a plate and save for serving.
3 Continue frying the onions and carrots in the same pot until golden.
Add the crushed / grated garlic and ginger and fry for another minute just until fragrant.
Be careful not to burn.
4 Add the rice and dried mushrooms to the pot and stir.
5 Pour the water and season with soy, the five spices, turmeric, salt and pepper.
Bring to a boil.
6 Add only the white part of the green onion, transfer to a low heat and cook for about half an hour, uncovered, until the rice is very cooked and the grains literally disintegrate in the liquid.
7 Taste and adjust seasoning if necessary.
It is likely to be salt-free, add.
8 Pour the beaten eggs into the soup, stirring constantly, until stalactites form.
9 Serve in bowls with chopped green onions on top, a few drops of sesame oil and the golden slices of garlic.
Chinese rice soup (Photo: Alon Mesika, Styling: Yael Magen)