Mustard Greens, Tofu, and Fish Soup (芥菜豆腐魚湯)

Mustard Greens, Tofu, and Fish Soup (芥菜豆腐魚湯)

芥菜豆腐魚湯, or Mustard Greens, Tofu, and Fish Soup, is a light yet nourishing dish popular in Chinese cuisine. This soup combines the tender textures of fish and tofu with the slightly peppery taste of mustard greens, all simmered in a flavorful broth. It's a perfect meal for those seeking something healthy and comforting. Here's a recipe to help you make this delicious soup at home.
Course Soup
Cuisine Chinese


For the Fish:

  • 300 g white fish fillets like cod, tilapia, or carp, cut into bite-sized pieces
  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch
  • Salt and pepper to taste

For the Soup:

  • 1 block of firm tofu cut into cubes
  • 4 cups of chicken or vegetable broth
  • 2 cups of water
  • 2 cups mustard greens chopped
  • 2 cloves garlic minced
  • Salt and white pepper to taste
  • Optional: 1 teaspoon ginger minced
  • Optional: a few drops of sesame oil for flavor


Marinate the Fish:

  • In a bowl, combine the fish fillets with soy sauce, cornstarch, salt, and pepper. Mix gently and let it marinate for about 15-20 minutes.

Prepare the Soup Base:

  • In a large pot, bring the chicken or vegetable broth and water to a boil.
  • Add the minced garlic (and ginger if using) to the broth. Let it simmer for a couple of minutes.

Cook the Fish:

  • Gently add the marinated fish pieces to the boiling broth. Reduce the heat and let it simmer until the fish is cooked through, about 5-7 minutes.

Add Tofu and Mustard Greens:

  • Add the tofu cubes and chopped mustard greens to the pot.
  • Continue to simmer until the greens are wilted and the tofu is heated through, about 5 minutes.

Season the Soup:

  • Season the soup with salt and white pepper to taste.
  • Optionally, add a few drops of sesame oil for an extra layer of flavor.


  • Carefully ladle the soup into bowls, ensuring each serving gets fish, tofu, and greens.
  • Serve the soup hot as a light yet satisfying meal.

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