Fish Maw Soup
Gather your family round this Lunar New Year with our tried-and-true Fish Maw Soup! Truly nourishing and light, it's the perfect soup for every occasion!
- Prep time
- 4 hr
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 L chicken stock
- 100 g fried fish maw ((we get it from our local Asian supermarket))
- 500 g frozen crab meat ((thawed))
- 3 eggs
- 3/4 tbsp salt ((or to taste))
- 1 1/2 tbsp chicken bouillon powder
- 5 tbsp potato starch
- 3/4 cup water
Instructions
- 1
On the night before cooking Fish Maw Soup, soak the fish maw in cool water to soften. The fish maw will float, so place a lid on top to push it further down. Change the water once or twice throughout the night to decrease the fishy smell.
- 2
On the morning of, drain the water through a colander and use scissors to cut the fish maw into smaller pieces.
- 3
Bring your chicken stock to boil then add the fish maw and crab meat. Give it a stir and season with salt and chicken bouillon powder. Let it cook on a low-medium heat for 20 minutes.
- 4
Combine the potato starch and water to make a slurry. As soon as the water touches the starch, it will harden so use chopsticks or a spoon to stir until it becomes runny with no clumps.
- 5
Slowly pour the slurry into the soup on a low heat and continually stir.
- 6
Gently beat the eggs until combined and turn the heat down to low.
- 7
Slowly pour the egg mix in large rings on the soup’s surface then let it sit for 30 seconds to cook before stirring the eggs in.
- 8
Gather the family around and serve hot!