Fish Head and Bone Tofu Soup
A warming, comforting soup where tender fish head and bones are simmered with silky cubes of tofu in a gently aromatic broth. Perfect for cold days or when you need something nourishing and simple.
Story
This humble soup transforms what many would throw away into something truly comforting. The fish head and bones release a rich, creamy broth as they simmer, while the tofu absorbs all those savory flavors. It's the kind of dish that reminds you why simple ingredients done well can be so satisfying.
Ingredients
Fish head and bones from 1 large fish (about 1.5 lbs/700g)
1.5 lbs
Firm tofu, cut into 1-inch cubes
14 oz block
Fresh ginger, peeled and sliced
4 slices
Garlic cloves, lightly crushed
3 cloves
Scallions, white and green parts separated
3 stalks
Vegetable or chicken stock
8 cups
Salt
to taste
Small pinch of white pepper
optional
Sesame oil
1 teaspoon
Vegetable oil for frying
2 tablespoons
Instructions
1
Prepare the fish
Rinse the fish head and bones under cold water to remove any scales or debris. Pat completely dry with paper towels. This helps the fish fry better and gives you a clearer broth.
2
Cube the tofu
Cut the block of firm tofu into roughly 1-inch cubes. If your tofu is very soft, you can briefly blanch it in boiling water for 30 seconds to firm it up, then gently drain.
3
Chop the aromatics
Slice the ginger, crush the garlic lightly with the side of your knife, and cut the scallions into 2-inch lengths, keeping the white and green parts separate.
4
Sear the fish
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the fish head and bones in a single layer. Sear without moving for about 3 minutes until the bottom turns golden and slightly crispy. Flip and cook another 2 minutes.
5
Build the broth
Add the ginger, garlic, and white parts of the scallions to the pot. Pour in the stock and bring to a gentle boil. Reduce heat to low and let simmer uncovered for 20 minutes. The broth will gradually become cloudy and rich.
6
Add the tofu
Gently lower the tofu cubes into the simmering soup. Cook for another 8-10 minutes, allowing the tofu to soak up the savory broth flavors.
7
Season and serve
Season with salt and a tiny pinch of white pepper if using. Drizzle with sesame oil and add the green parts of the scallions. Ladle into bowls and serve hot, optionally with steamed rice on the side.
