Milky White Fish and Tofu Soup 拆魚豆腐羹
No added milk, no added soup stock, just need some fresh fish and fish bones and you're well on your way to making a totally fabulous, milky white, Fish and Tofu Soup 拆魚豆腐羹, that not only is a beautiful creamy white but also tastes out of this work yummilicious!
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 dried mushrooms 冬菇
- 1 carp tail 鯇魚尾
- 3 slices ginger
- 6 cups boiling water
- 1/2 tsp salt
- 1 soft tofu 300g, sliced to 1 inch cubes
- 1 tbsp potato starch
- 1 bunch cilantro, chopped roughly
- 1/4-1/2 tsp white pepper
Instructions
- 1
Soak the dried mushrooms in hot water just to cover for at least an hour or until soft . When the mushroom is soft, remove the stem and slice into very thin slices.
- 2
Wash and dry carp with kitchen paper as well as you can.
- 3
Add 1-2 tbsp oil into a hot wok, add in ginger and stir a little until fragrance is released.
- 4
Add in the fish and let fry over medium high heat until golden brown.
- 5
Flip over and repeat on other side.
- 6
Remove from pan and let cool.
- 7
When cool enough to handle, use a fork or your fingers to remove all the fish meat from the bones and break into small flakes, discarding the skin and setting aside the bones.
- 8
Add a tbsp of oil into hot wok, add in the now meatless fish bones and fry again until golden brown on both sides.
- 9
Add in boiling water and turn up the heat to high.
- 10
When water reboils cover, turn heat down and simmer for 20 mins.
- 11
Pour soup thru a strainer to remove the bones, then pour back into pot.
- 12
Add in mushrooms and salt and bring the soup back to a boil.
- 13
Add in cubed tofu and fish meat and simmer for 2 mins.
- 14
Add a bit of water to corn starch, stir to dissolve the starch and add to soup, stirring in gently.
- 15
Remove from heat, sprinkle on cilantro and white pepper.