Milky White Fish and Tofu Soup


Milky White Fish and Tofu Soup

This milky white, delicate and nourishing soup is made from nothing but fish and its bones!  A famous kind of soup which people murmur about in hushed tones, in awe of the whiteness of the soup and the culinary feats that are required to achieve that pure and awesome whiteness.  Well, sorry to those folks and yet hurrah for them as well, cuz I’m here to say that this milky white soup ain’t so hard to achieve after all, if you know how to go about it!  No added milk, no added soup stock, just need some fresh fish and fish bones and you’re well on your way to making a totally fabulous, milky white, Fish and Tofu Soup, that not only is a beautiful creamy white but also tastes out of this work yummilicious!

Prep time: 5 mins, excepting mushroom soaking time   Cook time: 30 mins

Ingredients:
3 dried mushrooms 
1 carp tail
3 slices ginger
6 cups boiling water
1/2 tsp salt
1 soft tofu 300g, sliced to 1″ cubes1 tbsp potato starch (we like to use this one)1 bunch cilantro, chopped roughly
1/4-1/2 tsp white pepper

Directions:
Soak the dried mushrooms in hot water just to cover for at least an hour or until soft .  When the mushroom is soft, remove the stem and slice into very thin slices.  
Wash and dry carp with kitchen paper as well as you can.  Add 1-2 tbsp oil into a hot wok, add in ginger and stir a little until fragrance is released.  Add in the fish and let fry over medium high heat until golden brown.  Flip over and repeat on other side.  Remove from pan and let cool.  When cool enough to handle, use a fork (or your fingers) to remove all the fish meat from the bones and break into small flakes, discarding the skin and setting aside the bones.  
Add a tbsp of oil into hot wok, add in the now meatless fish bones and fry again until golden brown on both sides.  Add in boiling water and turn up the heat to high.  When water reboils cover, turn heat down and simmer for 20 mins.  Pour soup thru a strainer to remove the bones, then pour back into pot.  Add in mushrooms and salt and bring the soup back to a boil.  Add in cubed tofu and fish meat and bring back to a simmer for 2 mins. Add a bit of water to corn starch, stir to dissolve the starch and add to soup, stirring in gently.  Remove from heat, sprinkle on cilantro and white pepper and serve hot.  Enjoy!



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