Asian Salmon-and-Rice Soup

Ingredients

• 2 cups chicken broth low-sodium homemade canned
• 10  cilantro stems chopped for garnish
• 1.5 tablespoons ginger fresh minced
• 0.8 cup rice long-grain
• 1.5 pounds salmon fillet skinless cut into 8 pieces
• 1 teaspoon salt 
• 3  scallions including tops green chopped
• 1 tablespoon asian sesame oil 
• 2 tablespoons soya sauce 
• 4 cups water 

Equipment

• pot

Directions

1. Bring a medium pot of salted water to a boil. Stir in the rice and boil until almost tender, about 10 minutes.
2. Drain.
3. Coat the salmon with the soy sauce and sesame oil.
4. In a large pot, combine the cooked rice, the cilantro stems, the ginger, salt, broth, and water. Bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, for 15 minutes.
5. Add the salmon to the pot. Simmer, covered, until the salmon is just done, about 5 minutes.
6. Remove the cilantro stems.
7. Serve the soup garnished with the cilantro leaves and scallions.
8. Wine Recommendation: Pairing this soup with wine may be a bit of a stretch. A lager beer is a much better choice. Best of all: small flasks of warm, tangy sake.
9. Notes: We used long-grain rice for our soup. In China and Japan, it would be made with short-grain, which is starchier and dissolves into the soup more readily. If you want to go the short-grain route, arborio is readily available.