Chinese fish and tofu soup

    40 min

    This Shanghai inspired soup is fresh, delicate and delicious. Fish is simmered with tofu, ham and shiitake mushrooms in a well-seasoned chicken stock. Enjoy alongside rice.

    7 people made this

    Serves: 4 - 6

    • 3 tablespoons vegetable oil
    • 1 (750g) whole fresh water fish, such as catfish, cleaned, rinsed and patted dry
    • 1 (2.5cm) piece fresh ginger, sliced
    • 2 spring onions, cut into 2.5cm lengths
    • 1 tablespoon rice wine
    • 1 tablespoons lard (optional)
    • 1 litre chicken stock
    • 250g tofu, cut into bite-sized pieces
    • 25g cooked ham, sliced into strips
    • 25g dried shiitake mushrooms, soaked and sliced
    • 1/8 teaspoon monosodium glutamate (MSG)
    • 1 teaspoon salt
    • 1/4 teaspoon ground white pepper
    • 100g Chinese flowering cabbage (choy sum), each stem cut into 3-4 sections

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Heat the oil in a wok over medium heat until hot. Fry the whole fish and fry until both sides turn lightly golden.
    2. Add the ginger and spring onions and stir-fry for 1 minute. Stir in the rice wine, lard and chicken stock. Bring to the boil.
    3. Turn the heat down and simmer for 10 minutes or until the soup turns creamy white in colour.
    4. Add the tofu, ham and mushrooms and stir gently. Bring the mixture back to the boil.
    5. Season with MSG, salt and pepper. Add the flowering green cabbage and bring back to the boil. Serve.


    Dried shiitake mushrooms, rice wine, flowering Chinese cabbage and monosodium glutamate can be purchased in Chinese/Oriental speciality shops.

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