Fish Maw Soup
These fish maws were a gift from a friend in Malaysia and are of excellent quality. It was my first time seeing fish maw processed in this way—ready to be stored in bulk and enjoyed in small portions over time. Cooked into a soup, the fish maw is wonderfully savory. Combined with broccoli, seaweed, and egg, the soup becomes even more nutritious with a richer texture. A very wholesome soup.
Ingredients
Fish maw
150g
Broccoli
100g
Egg
100g
Seaweed
to taste
Instructions
1
Step 1
Soak the dried fish maw in cold water.
2
Step 2
Boil the soaked fish maw, then remove and drain. Adding an appropriate amount of wheat flour to the water can remove the oily fishy smell.
3
Step 3
Take an appropriate amount of fish maw and chop finely.
4
Step 4
Blanch the broccoli and break it into small pieces.
5
Step 5
Chop the seaweed finely.
6
Step 6
Add water to the pot and cook the fish maw.
7
Step 7
Once it boils, add the broccoli.
8
Step 8
Add the seaweed.
9
Step 9
Once it boils again, add salt and pepper.
10
Step 10
Pour in the cornstarch slurry, stir well, and bring to a boil.
11
Step 11
Pour in the beaten egg, and turn off the heat once it boils.
12
Step 12
Serve and enjoy.
