Chinese Soup with Jasmine Rice and Vegetables for a Light Dinner Recipe
A delicate Chinese soup with jasmine rice and vegetables is something between clear broth and a light risotto – it warms you up without being heavy. In China, such simple soups are often eaten in the evening, when your stomach has had enough of rich dishes. It’s a great way to use up leftover vegetables from the fridge and make a one-pot dinner for the whole family.
This soup combines the comforting warmth of broth with the delicate texture of jasmine rice, creating a light yet satisfying dish. It’s perfect for evenings when you want something gentle on the stomach but still full of flavor, and it makes excellent use of leftover vegetables.
Chef's tips
Cut the vegetables quite thinly so they cook quickly and stay slightly crunchy. Don’t brown the garlic and ginger – if they get too dark, the soup will taste bitter. Adjust the amount of soy sauce gradually, tasting as you go, because different brands vary in saltiness.
How to serve
Serve the soup in deep bowls, topped with fresh chives or spring onion and a drizzle of sesame oil. You can add a wedge of lime on the side for squeezing over the top, and serve it with a small plate of quick pickled vegetables or kimchi for contrast.
Ingredients
- rice jasmine (you can also use regular white rice) - 120 g
- vegetable or chicken stock homemade or from a good-quality stock cube - 1.5 l
- carrot medium - 2 piece
- zucchini medium - 0.5 piece
- cabbage or pak choi, chopped - 150 g
- frozen green peas - 80 g
- soy sauce to taste - 2 tablespoon
- oil e.g. rapeseed oil - 1 tablespoon
- fresh ginger piece about 2 cm - 10 g
- garlic - 2 clove
- chives or spring onion chopped - 3 tablespoon
- salt to taste, carefully, as soy sauce is salty
- pepper a pinch, optional
Preparation
- Rinse the rice in a sieve under cold running water for about 30 seconds, until the water is almost clear.
- Peel the carrot and slice into thin half-moons. Cut the zucchini in half lengthwise and slice into thin pieces. Slice the Chinese cabbage into strips. Peel the ginger and finely chop or grate it. Peel the garlic and finely chop it.
- Heat the oil in a large pot over medium heat. Add the ginger and garlic and fry for about 30–40 seconds, stirring constantly, until they become very fragrant but not browned.
- Add the carrot and fry for 2–3 minutes, stirring, until it softens slightly.
- Pour in the stock and add the rinsed rice. Bring to a boil, then reduce the heat to low, cover the pot, and cook for 12–15 minutes, until the rice is almost tender.
- Add the zucchini, Chinese cabbage, and peas. Cook for another 5–7 minutes over low heat, until the vegetables are soft but still slightly firm.
- Season the soup with soy sauce, taste, and if needed add a little salt and a pinch of white pepper.
- Finally, add the chopped chives, stir, and serve immediately. If the soup is too thick, add a bit of hot water or stock.
Storage
Zupę przechowuj w lodówce w szczelnym pojemniku do 2 dni. Przy podgrzewaniu dodaj odrobinę wody, bo ryż wciąga płyn. Możesz zamrozić do 2 miesięcy, najlepiej w porcjach – po rozmrożeniu podgrzewaj powoli, mieszając.
