Chinese Fish Soup with Ginger and Tofu Recipe
A light, warming fish soup with tofu and ginger is a home classic in many Chinese families, especially for dinner. It’s as delicate as Polish chicken broth, but smells of the sea, ginger and scallions. Perfect when you want something hot but not heavy – a bowl of this soup is filling yet gentle on the stomach.
This soup combines the delicacy of a clear broth with the depth of ginger, soy sauce and sesame oil. The combination of tender fish and silky tofu makes it both comforting and light, and it comes together quickly enough for a weeknight dinner.
Chef's tips
Use the freshest fish you can find – the simpler the seasoning, the more important the quality of the fish. If your stock is very intense, dilute it slightly with water so it doesn’t overpower the gentle flavor of the fish and tofu. Taste the soup before adding extra salt, as soy sauce and stock can already be quite salty.
How to serve
Serve in deep bowls with plenty of broth, topped generously with fresh herbs and scallion greens. Offer steamed white rice or rice noodles on the side so everyone can adjust how filling their bowl is. A small plate of quick pickled vegetables or kimchi pairs nicely with the clean flavors of the soup.
Ingredients
- white fish fillet (cod, pollock or hake) skinless and boneless - 400 g
- plain tofu smoked tofu also works and will give a more intense flavor - 200 g
- fresh ginger about a 3 cm piece - 20 g
- garlic - 2 cloves
- vegetable or chicken stock store-bought is fine, but homemade will taste better - 1.2 l
- soy sauce - 3 tablespoons
- oil e.g. rapeseed or sunflower oil - 1 tablespoon
- white part of a scallion or leek keep the green part for sprinkling on top - 1 piece
- ground white pepper can be replaced with black pepper - 0.25 teaspoons
- salt to taste, carefully, as soy sauce is salty
- sesame oil optional, for aroma - 1 teaspoon
- fresh cilantro or flat-leaf parsley chopped, for serving - 2 tablespoons
Preparation
- Rinse the fish fillet, pat dry with paper towels and cut into larger cubes, about 3 cm. Lightly salt on the surface and set aside.
- Cut the tofu into cubes of about 2 cm. Cut the scallion or leek in half lengthwise, then into thin slices. Peel the ginger and cut it into very thin slices or matchsticks. Peel the garlic and chop finely.
- Heat 1 tablespoon of oil in a pot over medium heat. Add the ginger, garlic and white part of the scallion. Stir and sauté for 2–3 minutes, until very fragrant but not browned.
- Pour in the stock, add the soy sauce and stir. Bring to a boil, then reduce the heat and simmer for 5 minutes so the broth takes on the aroma of the ginger.
- Gently add the tofu cubes to the pot. Simmer over low heat for 3–4 minutes, just to warm them through without breaking them apart. Do not stir too vigorously.
- Add the fish pieces. Simmer over low heat for 5–7 minutes, until the fish turns white and flakes easily when touched with a spoon. Do not cook too long so the fish doesn’t dry out.
- Season the soup with white pepper and, if needed, a little salt. Finally, pour in the sesame oil and gently stir.
- Remove the pot from the heat. Ladle the soup into bowls, sprinkle with the chopped green part of the scallion and cilantro or parsley. Serve immediately, ideally with a small bowl of cooked rice on the side, which you can add to the soup as you eat.
Storage
Zupę przechowuj w lodówce w szczelnym pojemniku do 2 dni. Podgrzewaj powoli na małym ogniu, nie doprowadzając do gwałtownego wrzenia, aby ryba i tofu się nie rozpadły.
