Chinese Fish Soup
This home-style Cantonese fish soup is a comforting weeknight meal that comes together in under 35 minutes. Tender white fish fillets are pan-fried then simmered in a ginger-spiked broth with silken tofu and shiitake mushrooms for a light yet deeply savory bowl that tastes like it simmered for hours.
Equipment
- Large wok or heavy-bottomed soup pot - At least 4-quart capacity
- Cutting board
- Sharp chef's knife
- Shallow mixing bowl - For marinating fish
- Wooden spoon or silicone spatula
- Ladle
- Soup bowls - For serving
- Small bowl - For soaking mushrooms
- Kettle or saucepan - For boiling water
Ingredients
- 1 lb white fish fillets - 450g, tilapia, snapper, cod, or sea bass, cut into 2-inch pieces
- 1 tablespoon cornstarch
- 1 teaspoon Shaoxing rice wine - or dry sherry
- 1 teaspoon light soy sauce - for marinating fish
- ½ teaspoon white pepper - divided
- 2 tablespoons neutral cooking oil - divided
- 6 slices fresh ginger - thin slices
- 3 cloves garlic - minced
- 4 cups boiling water - 950ml, or low-sodium chicken broth
- 1 block silken or soft tofu - 14 oz or 400g, cut into 1-inch cubes
- 4 dried shiitake mushrooms - soaked in warm water for 30 minutes, stems removed, sliced
- 2 medium tomatoes - cut into wedges, optional but adds brightness
- 1 tablespoon light soy sauce - for the broth
- 1 teaspoon sesame oil
- Salt - to taste
- 2 stalks green onion - thinly sliced, for garnish
- Fresh cilantro - for garnish, optional
For Gluten-Free Option
- Tamari - instead of soy sauce
- Rice vinegar - instead of Shaoxing wine (optional)
Instructions
- Soak dried shiitake mushrooms in warm water for 30 minutes until softened. Remove stems, slice caps, and reserve soaking liquid.
- Pat fish dry and cut into 2-inch pieces. Marinate with cornstarch, Shaoxing wine, soy sauce, and ¼ teaspoon white pepper for 10-15 minutes.
- Drain and cube tofu. Slice tomatoes into wedges if using. Thinly slice green onions and ginger, and mince garlic.
- Heat 1 tablespoon oil in wok over medium-high heat. Pan-fry fish in a single layer for 1-2 minutes per side until lightly golden. Remove and set aside.
- Add remaining oil to the wok. Sauté ginger and white parts of green onion for 1 minute, then add garlic for 30 seconds. Add mushrooms and stir-fry for 1 minute.
- Pour in boiling water and reserved mushroom soaking liquid. Bring to a full boil over high heat.
- Gently add tofu cubes and tomato wedges. Season with soy sauce and remaining white pepper. Simmer for 5 minutes.
- Gently slide fish back into the broth and simmer for 3-4 minutes until fish is cooked through. Remove ginger slices if desired.
- Turn off heat, drizzle with sesame oil, and stir gently. Ladle into bowls and garnish with green onions and cilantro.
Notes
- Fish selection: Use the freshest white, mild-flavored fish you can find. Tilapia, snapper, cod, sea bass, and grouper all work well. Avoid oily fish like salmon or mackerel.
- Milky broth secret: The two keys to a milky-white broth are pan-frying the fish first and using boiling water (not cold) when building the soup.
- Reserve mushroom liquid: The soaking liquid from dried shiitakes is packed with umami. Strain and add it to the broth for extra depth.
- Gentle handling: Silken tofu and cooked fish are delicate. Stir gently or just swirl the pot to avoid breaking them apart.
- Make-ahead: The broth can be made up to a day ahead. Add the fish and tofu fresh when reheating for the best texture.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Freezing is not recommended as tofu becomes spongy.
- Spicy variation: Add 1 tablespoon chili bean paste (doubanjiang) or sliced fresh chili when sautéing aromatics for heat.
- Gluten-free: Use tamari instead of soy sauce and omit Shaoxing wine or replace with rice vinegar.
- Extra vegetables: Bok choy, spinach, or napa cabbage can be added during the last few minutes of simmering.
- For a heartier meal: Serve over steamed jasmine rice, rice vermicelli, or add wontons in the last 5 minutes of cooking.