This is a light and delicious Chinese soup. Fish is simmered with enoki mushrooms and cucumber in a chicken stock. For the best flavour, use a good quality chicken stock.
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1 (100g) fish fillet, sliced
1/2 teaspoon rice wine
soy sauce to taste
1 spring onion, finely chopped, divided
1 (1.5cm) piece fresh ginger, grated, divided
1 litre chicken stock
1/2 teaspoon cornflour, dissolved in 2 teaspoons water
1 cucumber, peeled and thinly sliced
100g enoki mushrooms, roots removed and discarded
salt to taste
ground white pepper to taste
sesame oil to taste
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Method Prep:15min › Cook:15min › Ready in:30min
Combine the fish with rice wine, soy sauce and half of the spring onion and ginger in a microwave-safe dish. Microwave for about 3 minutes on medium power. Use a fork to cut the fish into small pieces.
Bring the chicken stock and water to the boil in a stock pot. Add the fish, remaining ginger and bring back to the boil.
Add the cornflour slurry and stir well. Stir in the cucumber and mushrooms and cook for an additional 1-2 minutes.
Season with salt, pepper and sesame oil. Garnish with the remaining spring onions and serve.