Easy Fish Tofu Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
234 kcal
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Course
Main Course
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Cuisine
Chinese
Easy Fish Tofu Soup
Description
Easy Fish Tofu Soup starts with fish fillets marinated in cornstarch, soy sauce, Shaoxing wine, sesame oil, salt, and white pepper to add flavor and a delicate texture when cooked. Fresh ginger and shiitake mushrooms are first sautéed to release aroma, then dried chilies can be added for optional heat.
The soup includes chicken stock, water, napa cabbage, soybean sprouts, and firm tofu, combining soft, crisp, and tender textures. The fish is placed delicately in the hot broth to poach without sticking, ensuring each piece cooks evenly. Sesame oil and seasonings finish the soup enhancing subtle Asian flavor notes.
Serving garnished with chopped scallions and cilantro adds freshness and color contrast. The soup offers a warm, nourishing option with mild heat and layers of texture from vegetables, tofu, and seafood.
Ingredients
For the fish & marinade:
- 8 oz. tilapia fillet 225g, sliced thinly on the diagonal, or catfish fillet
- ½ teaspoon cornstarch
- 1 teaspoon soy sauce light
- 1 teaspoon Shaoxing wine
- ¼ teaspoon sesame oil
- ¼ teaspoon salt
- 1/8 teaspoon white pepper
For the soup:
- 2 tablespoons neutral cooking oil generic cooking oil
- 1-2 ginger thinly sliced
- 6 shiitake mushrooms sliced; reconstituted dried shiitakes are also fine, fresh
- 6 dried red chili (optional, but they certainly add some nice heat)
- 1 cup soybean sprouts (mung bean sprouts will also work)
- 4 cups chicken stock (950 ml)
- 1 1/2 cups water (355 ml)
- 1 cup Napa cabbage (cut into 1-inch pieces)
- ½ pound tofu 225g, sliced into 1/2-inch thick slices, firm
- ½ teaspoon sesame oil
- salt (to taste)
- scallion chopped
- cilantro chopped
Instructions
- Start by marinating the fish. Mix the fish and marinade ingredients together in a bowl and set aside while you prep the other ingredients (about 15-20 minutes). You should have all the ingredients ready to go before you turn on the stove!
- When you’re ready to cook, heat 2 tablespoons oil in a large wok over medium heat. Add the ginger and mushrooms, and sauté for 2 minutes until fragrant and slightly browned. Stir in the dried chilies, if using, and cook for another 30 seconds. Add the bean sprouts and stir for another minute.
- Add the chicken stock, water, napa cabbage, sliced tofu, and sesame oil. Bring to a boil and add salt to taste.
- Once boiling, lay each piece of fish on the surface of the soup (do this one by one. You don’t want the fish to stick together in one clump). The heat should still be medium high to high. Carefully move the fish around the soup so each piece gets submerged in the hot liquid. Bring the soup to boil, and it’s done. Serve with scallion and cilantro on top.
- The key is to marinate the fish first so not bland. As you can see, this soup is super easy and fast. It’s special enough for the weekend and fast enough for a weekday as well. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 9g | 3% |
| Protein | 23g | 46% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 28mg | 9% |
| Sodium | 634mg | 26% |
| Potassium | 536mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 315IU | 6% |
| Vitamin C | 9.3mg | 10% |
| Calcium | 107mg | 11% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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