Fish Soup with and Tofu and Mushrooms

    40 minutes

    This is a fresh and hearty fish soup. Freshwater fish is simmered with tofu, ham and shiitake mushrooms in a well-seasoned chicken stock.

    2 people made this

    Serves: 4 

    • 3 tablespoons vegetable oil
    • 1 (750g) whole freshwater fish, such as basa (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 teaspoon salt
    • 1/4 teaspoon ground white pepper
    • 100g choy sum or baby bok choy, each stem cut into 3-4 sections

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

    1. Heat the oil in a wok or deep frypan over medium heat until hot. Fry the whole fish 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 salt and pepper. Add the choy sum or baby bok choy and bring back to the boil. Serve.

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