Japanese Rice Soup with Salmon
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 2
Ingredients
  • 12 ounces salmon, skin removed, cut into large cubes
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon sesame oil
  • ½ cup Arborio rice
  • 1 cup water
  • ½ teaspoon salt
  • 2 cups very rich chicken stock (homemade best!)
  • 10 cilantro stems, left whole
  • 2-3 teaspoons finely grated fresh ginger (see Notes)
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon minced chives (you can use dried if you don't have fresh)
Instructions
  1. Coat the salmon with soy sauce and sesame oil and refrigerate while the soup comes together.
  2. Combine the rice with the water and salt in a small saucepan, cover, bring to a boil, reduce to simmer, and cook until nearly done, about 15 minutes.
  3. Add the stock, cilantro stems, and ginger to the rice and simmer until the rice continues to break down and gives off enough starch to thicken the stock, about 30 minutes. Stir in cilantro and chives, then lay the pieces of salmon on top of the soup, cover and continue to simmer until the fish is cooked which should only take about 5 minutes.
Notes
The easiest way to get very finely ground fresh ginger that will just melt into your recipe is to peel fresh ginger with a spoon and then freeze it. Once frozen use a fine grater like a microplane to grate the frozen ginger as needed. Store the remainder in a small bag in the freezer.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2021/01/japanese-rice-soup-with-salmon/