Mandarin Fish Tofu Soup
A comforting Chinese soup featuring tender mandarin fish and silky tofu simmered in a rich, milky broth with sweet carrots and aromatic seasonings.
Story
This silky, milky soup comes together through patient simmering, allowing the fish to release its natural essence into the broth while the tofu absorbs the delicate flavors. The ginger, white pepper, and cooking wine gently perfume the soup, creating a warming dish that feels perfect for a quiet family dinner.
Ingredients
Mandarin fish (Chinese perch)
1000g
Tofu
500g
Carrot
250g
Ginger
1 piece
Cilantro
as needed
Cooking wine (Shaoxing wine)
as needed
White pepper powder
as needed
Salad oil (vegetable oil)
as needed
Stock (broth)
2000ml
Instructions
1
Step 1
Kill, descale, and wash two wild mandarin fish (each about half a jin), then score a few cuts on the back
2
Step 2
Slice the ginger, cut the carrots into small pieces, and set aside
3
Step 3
Heat the pan, pour in an appropriate amount of salad oil, then add the ginger slices and stir-fry until fragrant
4
Step 4
Place the moisture-dried mandarin fish into the oil pan and pan-fry until both sides turn golden brown
5
Step 5
Pour in an appropriate amount of cooking wine to remove the fishy taste
6
Step 6
Pour in the stock until it covers the mandarin fish, bring to a boil over high heat, then simmer over medium heat for 20 minutes
7
Step 7
Simmer until the broth turns milky white, add the cut carrot pieces, sprinkle with some white pepper powder, and continue simmering
8
Step 8
Simmer until the carrots are soft and tender, then add the cubed soft tofu and simmer for another 5 minutes
9
Step 9
Add salt before serving, garnish with cilantro and plate
