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Asian Fried Rice Soup

Warm, umami-rich broth meets the wholesome texture of Gordon Choice Cooked Brown Rice in a globally inspired soup that works equally well as a cup side or a standalone bowl.

This Asian Fried Rice Soup builds bold, layered flavor on a foundation of Brickman’s Chicken Ginger Miso Soup (#580144), elevated with chopped garlic, Trade East Asian Fried Rice Seasoning, and Gordon Choice Cooked Brown Rice (#452446) for a dish that eats as good as it executes. Tender bok choy adds color and texture, while a finish of sliced scallions keeps presentation sharp with minimal effort. With no pre-cooking required on the rice, this soup comes together in under 30 minutes and holds well on a steam table, making it a reliable, high-margin addition to any soup program.

Ingredients

Prep & Assembly:

  1. Heat the aromatics: Heat a small amount of neutral oil in a large stockpot or steam-jacketed kettle over medium heat. Add chopped garlic and cook for 1 – 2 minutes until fragrant, stirring constantly to avoid browning.
  2. Add the soup base: Pour in Miso Chicken Ginger Soup (#580144) and bring to a gentle simmer over medium heat. Do not boil.
  3. Season the broth: Stir in Trade East Asian Fried Rice Seasoning (#563859). Taste and adjust quantity as needed based on your desired flavor intensity. The miso soup base carries its own salt load, so season gradually.
  4. Add the rice: Stir in Sandridge Fully Cooked Brown Rice (#452446) directly from packaging. Simmer 4 – 5 minutes until the rice is heated through and has absorbed some of the broth, thickening the soup slightly.
  5. Add the bok choy: Stir in the chopped bok choy and simmer 3 – 4 minutes until stems are just tender and leaves are wilted but still bright green. Avoid overcooking to preserve texture and color.
  6. Final taste and adjust: Check seasoning one final time. If the soup has thickened beyond your target consistency, thin with a small amount of water or additional soup base.
  7. Portion and garnish: Ladle into cups (8 oz.) or bowls (14 oz.). Garnish each serving with sliced scallions. Serve immediately or hold in a steam table above 140°F.

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