This Scorching Rice Soup is a singular recipe that includes a flavorful broth loaded with tender veggies, shrimp, and scallops. It’s topped with crispy parts of fried rice that slowly soften, melting deliciously into the soup.
Why You’ll Love Scorching Rice Soup
- This soup is a full meal in a bowl with veggies, seafood, and fried rice on high.
- The good crunchy texture due to the dynamic twist that the crispy fried rice provides to the soup.
- You’ll benefit from the punch of taste from the ginger and garlic paired with sesame oil and soy sauce and complemented by the sweetness of oyster sauce. All collectively, it creates a slurp-worthy expertise!
What Is Scorching Rice Soup?
Scorching Rice Soup is a singular Chinese language-inspired dish that’s comprised of a flavorful broth loaded with sauteed veggies and proteins, often seafood, however you’ll additionally typically see the addition of rooster and/or pork. The veggies, proteins, and broth are ladled into bowls and topped with freshly fried parts of rice that add a crispy texture to the dish.
Scorching Rice Soup Substances
- White lengthy grain rice: Or jasmine rice. Rinse it totally earlier than cooking.
- Toasted sesame oil
- Salt
- Canola oil
- Garlic & Ginger
- Vegetable broth: Rooster broth may even do properly right here.
- Soy sauce: Liquid aminos can be used.
- Oyster sauce
- Jumbo shrimp: Peeled and deveined.
- Bay scallops
- Salt and pepper
- Veggies: Shiitake mushrooms, carrots, snow peas, and child bok choy.
- Garnish: Inexperienced onions and sesame seeds.
The right way to Make Scorching Rice Soup
At first look, this soup appears a bit intimidating, however it’s extra manageable than it seems to be – take issues one step at a time. Right here’s a primary overview of find out how to make it.
- Prep. Line a baking sheet with parchment paper and preheat the oven to 325°F.
- Prepare dinner the rice based on the bundle instructions. Then, unfold it over the parchment-lined baking sheet and let it cool fully. Bake it for 20 minutes, then break the dried rice into 16 parts.
- Make the Broth. Saute the garlic and ginger in canola oil. Pour within the vegetable broth and produce it to a boil. Stir within the soy sauce, oyster sauce, and sesame oil, and simmer for 10 minutes.
- Prepare dinner the seafood. In a separate pan, saute the shrimp and scallops till cooked by. Take away the seafood from the pan.
- Sauté the veggies. Add 1 tablespoon of oil to the identical pan and saute the mushrooms, carrots, snow peas, and bok choy till simply tender. Stir the seafood into the pan with the veggies. Divide the combination between 8 soup bowls and high with the broth.
- Fry the rice. Warmth the canola oil over medium warmth in a saucepan to 350˚F. Fry a number of parts of rice at a time for 30 seconds. Add 2 parts of rice to every bowl of soup.
- Serve. Garnish with chopped inexperienced onions and a sprinkle of sesame seeds.
Recipe Ideas
- Rinse the rice to take away starch. This can lead to a crispier texture upon frying.
- Totally dry the rice after rinsing it to make sure it fries to a crisp as a substitute of turning soggy.
- Keep away from crowding the pan when sautéing the seafood and veggies to realize a correct sear moderately than steaming.
- Use a sweet thermometer to warmth the oil to precisely 350°F for good fried rice with out sogginess.
- Fry the rice in small batches to keep up the oil temperature and for constant crispiness.
Serving Ideas
Scorching rice soup is a whole meal all by itself, however I really like the recent chew that this Spicy Asian Cucumber Salad or my Sesame Cucumber Salad brings to a savory soup. Snack on Shrimp Toast or Air Fryer Crab Rangoon whereas slurping down this flavorful delight. Comply with up the soup with my Normal Tso’s Rooster or this Pork Chop Suey.
The right way to Retailer And Reheat
- Retailer the soup and fried rice individually. As soon as cool, retailer every in a separate hermetic container within the fridge for as much as 4 days or within the freezer for as much as 3 months. Enable each to thaw within the fridge earlier than reheating.
- To reheat the soup, switch it to a saucepan and set it over medium warmth, stirring often, till heated by. The rice must be baked at 400˚F for five to 10 minutes.
Extra Soup Recipes To Attempt
Welcome soup season with open arms with these splendidly flavorful, heartwarming bowls of goodness.
For the Soup
- 3 tablespoon canola oil, divided
- 2 cloves garlic, minced
- 1 inch piece of ginger, grated
- 8 cups vegetable broth
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons toasted sesame oil
- ½ pound jumbo shrimp, peeled and deveined
- ½ pound bay scallops
- 1 teaspoon salt, divided
- ¼ teaspoon floor black pepper
- 8 ounces shiitake mushrooms, sliced
- 2 carrots, julienned
- 1 cup snow peas
- 2 heads child bok choy, chopped, use white elements solely
- chopped inexperienced onions, for garnish
- sesame seeds, for garnish
For the Scorching Rice
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Prep. Preheat the oven to 325˚F and line a baking sheet with parchment paper; put aside.
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Rinse. Rinse the rice in a fine-mesh strainer till the water runs clear.
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Prepare dinner the rice based on the instructions on the bundle or prepare dinner it within the on the spot pot. To prepare dinner it within the Immediate Pot, switch the rice to an Immediate Pot and stir within the water, sesame oil, and salt. Shut the stress cooker and prepare dinner on excessive stress for 3 minutes. Let the stress launch naturally for 12 minutes earlier than eradicating the lid of the stress cooker and fluffing the rice with a fork.
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Cool. Unfold the cooked rice over the parchment-lined baking sheet and let it cool fully. Then, bake the rice for 20 minutes to dry it out.
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Divide. Break the dried rice into 16 equal parts and put aside.
For the Soup
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Sauté the aromatics. In a big pot, warmth 1 tablespoon of canola oil over medium-high warmth. Add the garlic and ginger and sauté for about 30 seconds till aromatic.
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Make the broth. Pour the vegetable broth into the pot and produce it to a boil. Add the soy sauce, oyster sauce, and sesame oil. Cut back the warmth to low and let the soup simmer for 10 minutes.
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Prepare dinner the seafood. Whereas the soup is simmering, warmth 1 tablespoon of canola oil in a separate pan over medium-high warmth. Add the shrimp and the scallops and season with ½ teaspoon salt and ¼ teaspoon pepper. Sauté till the shrimp flip pink and opaque, and the scallops turn out to be opaque within the heart. Take away the seafood from the pan and put aside.
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Sauté the veggies. Add 1 tablespoon of oil to the identical pan you cooked the seafood in. Add the mushrooms, carrots, snow peas, and the white parts of the bok choy. Season with ½ teaspoon salt and sauté till the mushrooms begin to soften and the veggies are just a bit bit tender however barely crisp.
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Put all of it collectively. Return the seafood to the pan with the veggies and toss the whole lot collectively. Divide the seafood-veggie combination between 8 soup bowls. Then, divide the broth evenly between the bowls.
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Get able to fry. Warmth the canola oil over medium warmth in a 2-quart saucepan till a sweet thermometer reads 350˚F.
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Fry the rice. Add 4 parts of rice to the new oil and fry for 30 to 45 seconds or till crispy. Use a spider skimmer to take the rice out of the oil. Repeat with the remaining rice. Add 2 parts of rice to every bowl of soup.
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Serve. Garnish with chopped inexperienced onions and a sprinkle of sesame seeds, and serve.
- Be sure that to rinse the rice to take away the starch. This can lead to a crispier texture. Then, dry the rice after rinsing to make sure it fries to a crisp as a substitute of turning soggy.
- To prepare dinner the rice, you may comply with my recipe and use the Immediate Pot or comply with the directions on the rice packaging.
- Keep away from crowding the pan when sautéing the seafood and veggies. To realize a correct sauté, you might have to prepare dinner them in batches.
- Use a sweet thermometer to warmth oil to 350°F.
- Fry the rice in small batches to keep up the temperature of the oil and for constant crispiness.
- Retailer the soup and crispy rice by cooling them first after which inserting them into separate containers. Refrigerate them for as much as 4 days or freeze for 3 months. Defrost within the fridge earlier than reheating. Heat up the soup by gently heating it in a saucepan, stirring till heat. Unfold the rice on a baking sheet and warmth it in a 400˚F oven for five to 10 minutes.
Serving: 2 cups | Energy: 312 kcal | Carbohydrates: 22 g | Protein: 14 g | Fats: 19 g | Saturated Fats: 2 g | Polyunsaturated Fats: 6 g | Monounsaturated Fats: 11 g | Trans Fats: 0.1 g | Ldl cholesterol: 42 mg | Sodium: 876 mg | Potassium: 437 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 2155 IU | Vitamin C: 7 mg | Calcium: 42 mg | Iron: 1 mg
Dietary information is an estimate and offered as courtesy. Values might fluctuate based on the substances and instruments used. Please use your most well-liked dietary calculator for extra detailed information.
