Salmon soup with rice

Description

Perfect for lunch. The soup is light yet nutritious. It's prepared in the best traditions of Asian cuisine, with the addition of cilantro, ginger, and soy sauce. You can substitute salmon for the sockeye salmon or any other kind of fatty red fish. Potatoes aren't used here; instead, rice takes their place and is cooked separately. Ladle into bowls and serve.

Instructions

1. 1

   Step 1

   Rinse the rice and cook it in advance, then transfer it to a bowl.

2. 2

   Step 2

   Wash the salmon fillet and cut it into 8 pieces, transfer to a bowl and add soy sauce and sesame oil.

3. 3

   Step 3

   Pour the broth and water into a saucepan, place over heat and bring to a boil. Add cooked rice, cilantro stems (reserve the leaves separately), ginger, and season with a little salt. Simmer over low heat for 15 minutes.

4. 4

   Step 4

   After the required time, add the fish and cook for 5 minutes after boiling. Remove the coriander stems and add rice vinegar to taste.

5. 5

   Step 5

   Serve the soup hot, garnished with chopped cilantro and green onions.