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