Fish Mushroom and Cucumber Soup

    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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    Serves: 4 

    • 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
    • 200ml water
    • 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

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. 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.
    2. Bring the chicken stock and water to the boil in a stock pot. Add the fish, remaining ginger and bring back to the boil.
    3. Add the cornflour slurry and stir well. Stir in the cucumber and mushrooms and cook for an additional 1-2 minutes.
    4. Season with salt, pepper and sesame oil. Garnish with the remaining spring onions and serve.

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