Brothy rice is going viral on TikTok: Is this comforting food trend new or centuries old?

Brothy rice is simply a broth or a stew poured over cooked rice, veggies or meat. (Picture Credit: Pexels)

• Brothy rice, a mix of rice and broth, is trending on TikTok for winter comfort
• The dish is easy, nourishing, and has many variations across Asia and beyond
• Briony Blenman's miso ginger chicken brothy rice recipe hits 1.8M Instagram views

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For those who love warm, comforting dishes on cold winter days, this new social media food trend is going to be a delight. It is a combination of rice and broth in a bowl, which may be traditional and centuries old, but the internet has now coined it “brothy rice.”

On TikTok, the obsession with this rediscovered dish is at an all-time high, and if you’ve been looking for recipes, chances are you must have come across the viral hashtag. It’s also a visual treat, as broth and rice are packed with aroma and flavour and enjoyed with a spoon rather than a fork.

The dish is simply a broth or a stew poured over cooked rice, veggies or meat. It’s lightly spiced with herbs to enhance the flavour and made protein-packed with the leftovers in the fridge. It has become a go-to recipe for those living in cold weather because it is filling, soothing, and delicious.

For those who know, the variations of this dish have long existed across Asia and beyond. The ingredients and methods have been pretty much the same, but this time, it has been given a new name. It’s also in trend, as people are now gravitating towards foods that are light, nourishing, and require little effort.

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Here’s a popular miso and ginger chicken brothy rice recipe shared by food creator Briony Blenman that has garnered over 1.8 million views on Instagram.

Miso and ginger chicken brothy rice recipe (Serves 1)

Season the chicken with 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tsp honey, 1 tsp rice vinegar, and ½ tsp chilli powder. Ideally marinate for at least 30 mins. Place in the air fryer basket and cook at 180°C for 18–20 minutes, flipping halfway, until golden and cooked through.

Rinse the rice and cook according to packet instructions.

While the rice cooks, heat 300ml chicken bone broth (I used @frejafoods ) in a saucepan and whisk in 1.5 tbsp miso paste, 1 tbsp soy sauce, 2 tsp ginger, 2 minced garlic, spring onions, 1 tsp rice vinegar, and chilli flakes or extra chilli powder. Simmer gently for 30 minutes, then strain for a smooth, flavourful broth.

Heat a drizzle of oil in a frying pan, add the halved pak choi cut-side down, and sear for 2–3 minutes until golden.

Place the cooked rice in a bowl, pour over the strained miso-ginger broth, and top with pak choi and sliced chicken. Garnish with extra spring onions and sesame seeds. Optional: drizzle with chilli oil, sesame oil, or a squeeze of lime.

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A post shared by Briony Blenman 🍒 (@comedinewithbrie_)