How To Make Asian Salmon-and-Rice Soup
Seasoned salmon and rice come together in a savory and filling meal with a broth that brims with the bright and refreshing flavors of ginger and cilantro.
Bring a medium pot of salted water to a boil.
Stir in the rice and boil for about 10 minutes until almost tender. Drain.
Coat the salmon with 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 for about 5 minutes, covered, until the salmon is just done.
Remove the cilantro stems.
Serve the soup garnished with cilantro leaves and scallions.
- Calories: 567.33kcal
- Fat: 28.07g
- Saturated Fat: 6.13g
- Monounsaturated Fat: 8.59g
- Polyunsaturated Fat: 8.38g
- Carbohydrates: 34.23g
- Fiber: 1.34g
- Sugar: 2.42g
- Protein: 41.50g
- Cholesterol: 97.15mg
- Sodium: 1314.12mg
- Calcium: 58.92mg
- Potassium: 949.83mg
- Iron: 1.72mg
- Vitamin A: 65.80µg
- Vitamin C: 13.83mg
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