Fish Soup with and Tofu and Mushrooms
Fish Soup with and Tofu and Mushrooms
This is a fresh and hearty fish soup. Freshwater fish is simmered with tofu, ham and shiitake mushrooms in a well-seasoned chicken stock.
Ingredients
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
Directions
Preparation:15min ›
Cook:25min ›
Ready in:40min
- Heat the oil in a wok or deep frypan over medium heat until hot. Fry the whole fish until both sides turn lightly golden.
- 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.
- Turn the heat down and simmer for 10 minutes or until the soup turns creamy white in colour.
- Add the tofu, ham and mushrooms and stir gently. Bring the mixture back to the boil.
- Season with salt and pepper. Add the choy sum or baby bok choy and bring back to the boil. Serve.
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