White Fish and Cucumber Soup with Enoki Mushrooms

    30 minutes

    A good quality chicken stock will really make this light and delicious Chinese-style soup shine. It's very simple to make, too.

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    Serves: 4 

    • 1 (100g) white 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

    Preparation: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 and 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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