Rich and Comforting Fish Soup
Rich and Comforting Fish Soup
Ingredients
For the Broth Base
- 2 chicken leg
- 1 chicken breast
- 1/2 pound pork ribs, cut into pieces
- 1/4 cup dried scallops, rinsed
- 8 cups water
For the Soup
- 1 pound white fish fillet, cut into 1-inch pieces
- 2 cups leafy vegetables, such as bok choy or choy sum, chopped
- 2 tomatoes, sliced
- 1 block firm tofu, cubed
- 1/4 cup low-fat milk
For Garnish
- 2 tablespoons spring onions, chopped
- 2 tablespoons fresh coriander, chopped
- 2 tablespoons fried onions
- 1 tablespoon fried ginger oil, or sesame oil
Instructions
- 1
Combine chicken leg, chicken breast, pork ribs, dried scallops, and 8 cups of water in a large pot. Bring to a boil, then reduce heat and simmer gently for at least 45 minutes to 1 hour, or until the broth is rich and flavorful. Skim off any foam that rises to the surface during simmering. Strain the broth and set aside, discarding the solids or reserving them for another use.
⏱️ 60 min
- 2
Bring the prepared broth to a gentle simmer in a clean pot.
⏱️ 5 min
- 3
Add the chopped leafy vegetables (such as bok choy) to the simmering broth and cook for 2-3 minutes until slightly tender.
⏱️ 3 min
- 4
Add the sliced tomatoes to the pot and cook for another 2 minutes.
⏱️ 2 min
- 5
Gently add the fish fillet pieces to the soup. Cook for 3-5 minutes, or until the fish is opaque and cooked through.
⏱️ 5 min
- 6
Stir in the cubed tofu and low-fat milk. Heat through for 1-2 minutes, but do not boil after adding milk.
⏱️ 2 min
- 7
Ladle the hot fish soup into individual serving bowls.
⏱️ 1 min
- 8
Garnish each bowl with chopped spring onions, fresh coriander, fried onions, and a drizzle of fried ginger oil (or sesame oil) before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Rich and Comforting Fish Soup
For the Broth Base
- 2 chicken leg
- 1 chicken breast
- 1/2 pound pork ribs, cut into pieces
- 1/4 cup dried scallops, rinsed
- 8 cups water
For the Soup
- 1 pound white fish fillet, cut into 1-inch pieces
- 2 cups leafy vegetables, such as bok choy or choy sum, chopped
- 2 tomatoes, sliced
- 1 block firm tofu, cubed
- 1/4 cup low-fat milk
For Garnish
- 2 tablespoons spring onions, chopped
- 2 tablespoons fresh coriander, chopped
- 2 tablespoons fried onions
- 1 tablespoon fried ginger oil, or sesame oil
Instructions
- 1
Combine chicken leg, chicken breast, pork ribs, dried scallops, and 8 cups of water in a large pot. Bring to a boil, then reduce heat and simmer gently for at least 45 minutes to 1 hour, or until the broth is rich and flavorful. Skim off any foam that rises to the surface during simmering. Strain the broth and set aside, discarding the solids or reserving them for another use.
⏱️ 60 min - 2
Bring the prepared broth to a gentle simmer in a clean pot.
⏱️ 5 min - 3
Add the chopped leafy vegetables (such as bok choy) to the simmering broth and cook for 2-3 minutes until slightly tender.
⏱️ 3 min - 4
Add the sliced tomatoes to the pot and cook for another 2 minutes.
⏱️ 2 min - 5
Gently add the fish fillet pieces to the soup. Cook for 3-5 minutes, or until the fish is opaque and cooked through.
⏱️ 5 min - 6
Stir in the cubed tofu and low-fat milk. Heat through for 1-2 minutes, but do not boil after adding milk.
⏱️ 2 min - 7
Ladle the hot fish soup into individual serving bowls.
⏱️ 1 min - 8
Garnish each bowl with chopped spring onions, fresh coriander, fried onions, and a drizzle of fried ginger oil (or sesame oil) before serving.
⏱️ 2 min