Tofu Fish Head Soup

Name: Tofu Fish Head Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 400 g Silver carp head (cleaned, scaled, gills removed, gutted, chopped behind the gill cover); 250 g Tofu (cut into rectangular blocks); 200 g Choy sum stems (washed); 1750 g Second broth (light stock); 1.5 g Ginger (peeled, washed, thinly sliced); 7.5 g Fine salt; 5 g MSG; 1 g White pepper powder; 25 g Cooking oil; 10 g Shaoxing wine

The silver carp head is pan-fried until thoroughly cooked, then simmered in broth with tofu and choy sum tips to create a milky-white, fragrant soup.

45 min

Easy

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Ingredients

Silver carp head (cleaned, scaled, gills removed, gutted, chopped behind the gill cover) 400 g

Tofu (cut into rectangular blocks) 250 g

Choy sum stems (washed) 200 g

Second broth (light stock) 1750 g

Ginger (peeled, washed, thinly sliced) 1.5 g

Fine salt 7.5 g

MSG 5 g

White pepper powder 1 g

Cooking oil 25 g

Shaoxing wine 10 g

Instructions

Preparation

Clean the silver carp in the usual way: scale it, remove the gills, gut it, and chop off the head just behind the gill cover. Wash the choy sum stems. Peel and wash the ginger, then cut it into thin slices.

Pan-fry the Fish

Place a wok over high heat, add the cooking oil once hot, then put in the fish head and ginger slices and pan-fry until cooked through. Splash in the Shaoxing wine, then add the second broth and fine salt.

Cook the Soup

Add the MSG and the tofu (cut into rectangular blocks), cover, and bring to a rolling boil over high heat until the broth turns milky white. Stir in the choy sum stems and white pepper powder, transfer to a soup tureen, and serve.