Snow Fungus and Mandarin Fish Slice Soup

Name: Snow Fungus and Mandarin Fish Slice Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Chinese
Ingredients: 100 g rehydrated snow fungus (soak in warm water until expanded and rinse; place in a bowl with water, ginger, and scallion, steam for 25 minutes, then remove and keep soaked in hot water); 150 g fresh mandarin fish fillet (gut, debone, skin, and slice thinly); 100 g pea shoots; 1 egg (use the white); 800 g clear broth; 2 tsp cooking wine; 2 tbsp cornstarch (for coating); 1 tsp ground pepper; 1 tsp salt; 1 tsp MSG; 15 g sliced ginger; 15 g cut scallion lengths

A clear, white soup made with snow fungus, mandarin fish, pea shoots, and other ingredients. It is fresh-tasting and rich in nutrients.

55 min

Easy

0 favorites

Snow Fungus and Mandarin Fish Slice Soup

Ingredients

rehydrated snow fungus (soak in warm water until expanded and rinse; place in a bowl with water, ginger, and scallion, steam for 25 minutes, then remove and keep soaked in hot water) 100 g

fresh mandarin fish fillet (gut, debone, skin, and slice thinly) 150 g

pea shoots 100 g

egg (use the white) 1

clear broth 800 g

cooking wine 2 tsp

cornstarch (for coating) 2 tbsp

ground pepper 1 tsp

salt 1 tsp

MSG 1 tsp

sliced ginger 15 g

cut scallion lengths 15 g

Instructions

Prepare the snow fungus

Soak the snow fungus in warm water until expanded and rinse it thoroughly. Place it in a bowl with water, ginger, and scallion, then steam for 25 minutes. Remove it and keep it soaked in hot water.

Prepare the fish

Gut the mandarin fish, remove the bones and skin, and slice the flesh thinly. Season with cooking wine, salt, ground pepper, and MSG. Mix the egg white with cornstarch to make a thin coating, then toss the fish until evenly coated.

Cook the soup base

Bring the clear broth to a boil, add the snow fungus and seasonings, and boil again. Pour the soup into a large serving bowl.

Cook the fish and vegetables

In a separate pot, bring more clear broth to a boil. Add the fish slices and gently stir until they separate, then add the pea shoots and bring to a boil again. Transfer the fish and pea shoots into the snow fungus soup to serve.