We were craving a light, broth based soup with rice, so we tried this recipe: https://www.recipetineats.com/chinese-rice-soup/ This was a quick and easy pantry recipe that yielded surprisingly complex flavors.
Our modifications: first, for the protein we used 4 oz Trader Joe’s smoked trout (i.e., 1 fillet), which we soaked in water for about 20 mins to reduce sodium. We then removed the skin and gently tore into 2-inch pieces by hand. Second, for the vegetable we used about 2.5 oz fresh baby spinach. Third, we added 1 dried shiitake to the simmering broth for umami. Fourth, we found the liquid to rice ratio resulted in a too-viscous congee; the next time we will use 6 cups liquid (4 cups no-salt chicken broth plus 2 cups water) for 3/4 cup uncooked jasmine rice, or 5 cups liquid for 1/2 cup rice. We also increased the heat to a rolling simmer, partially covered, in order to properly cook the rice. Finally, we found 1/4 tsp white pepper overpowering and will reduce to 1/8 tsp in the future. Upon serving, we garnished with finely diced scallion (its use wasn’t specified in the recipe). (May 2024)
Cooking Adventures 