Sup Nasi Cina

Recipe video above. This is a really quick and easy soup recipe that's filling and nourishing. The Asian infused soup broth adapted from my Chinese Noodle Soup has a depth of flavour that belies the few ingredients called for. As for add ins - in the spirit of simplicity and speed, I've ju

⏱ 15 menit 🔨 Persiapan 5mnt 🔥 Masak 10mnt 📊 Mudah 🍽 3 porsi ⭐ 5.0 (35) 👁 44
Sup Nasi Cina

Bahan-bahan

3 porsi

Langkah-langkah

  1. Combine broth ingredients: Place chicken stock, soy sauce, Chinesse cooking wine, garlic and ginger in a small pot over high heat.
  2. Simmer to infuse: Place lid on, bring to simmer then reduce to medium and simmer for 5 minutes to allow the flavours to infuse.
  3. Add rice: Add rice and cook uncovered for 10 minutes - broth surface should be bubbling very gently.
  4. Add fish & stems: Add fish and stems of choy sum, cook for 2 minutes.
  5. Pick garlic and ginger out of soup.
  6. Stir through choy sum leaves (they will wilt almost instantly), sesame oil and pepper. Serve immediately.
Nasi & MieSayur & Sup highly ratedasian soup brothchinese rice soupasianchinese

Nutrisi per porsi

Protein20g
Karbo32g
Lemak4g
243kcal
20gProtein
32gKarbo
4gLemak

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Sup Nasi Cina

Bahan-bahan:
  • 1 litre / 32 oz chicken stock/broth, low sodium ((Note 1))
  • 1 cup water
  • 2 g arlic cloves (, smashed (Note 2))
  • 1.5 cm / 1/2" ginger piece, (cut into 3 slices)
  • 1 1/2 tbsp light soy sauce (, or normal all purpose soy sauce (Note 3))
  • 1 1/2 tbsp Chinese cooking wine (, key ingredient (Note 4 subs))
  • 1/4 - 1/2 tsp sesame oil (, toasted (optional) (Note 5))
  • 1/4 tsp white pepper ((sub black, can omit))
  • 3/4 cup uncooked white rice (- long grain, medium grain, short grain, jasmine (Note 6))
  • 3 stems choy sum (, cut into 2cm / 1" lengths, stems separated from leaves (Note 8))
  • 250 g / 8 oz white fish fillets (, cut into 2.5cm / 1" cubes (Note 8))
  • 1 g reen onion (, finely sliced)
  • Crispy fried shallots ((Note 9))
  • Crunchy fried noodles (, pictured in post (Note 9))
  • Chilli oil or paste

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