Quick and Easy, Chinese Fish soup with Tofu and Egg Drop (魚片豆腐湯)

Quick and Easy, Chinese Fish soup with Tofu and Egg Drop by Dan S @ myeasyrecipes.com

Chinese fish soup with Tofu and Egg drop

Hands-on Time: 10 min. Total Time: 10 min.

SHORT VERSION:

In a Pot, high heat, boil water (2 C) + salt (1 to 2 pinches for taste) + sliced ginger. Add Tofu (~ 1” cube, 8oz) and wait until water re-boiled. Add fish fillet (~ 4 to 5 oz), cook until fish are fully cooked (~ 2 to 3 min), turn heat to low, add beaten egg, stir slowly.

INTRO:

Most of the popular American-Chinese fish recipes consisted of heavily breaded and deep-fry fish, usually with heavy, thick sauces. While those dishes can be very tasty, it’s good to have some other light and healthy choices. Fish, especially when fresh, has very unique textures and delicious flavors. Here I would like to share a easy Chinese recipe for fish soup with Tofu and egg drop. No Breading or deep-fry involved! This soup is light, refreshing, and full of healthy nutrition!  I hope you enjoy this recipe!

TIP:

Tip.1

Boil the water before adding tofu so we can form a “protection” surface layer on Tofu for better texture.

Tip.2

Use fresh fish when possible or defrost the fish completely before cooking.

Tip.3

Add ginger to help reduce/eliminate the unwanted “fishy” taste.

Tip.4

Turn the heat to low before adding the egg so egg won’t solidify right away.

Going the Extra Mile (G.E.M.)the small steps to take you dish to the next level

G.E.M.1

Add seafood stock (or Umami) to enhance the flavors (I usually use Japanese Hon Dashi soup stock)

COOKWARE:

  1. Pot (~ 2 Qt)
  2. Knife
  3. Cutting board
  4. Measuring spoons

INGREDIENTS:

ingredients for Chinese fish soup with Tofu and Egg drop

Protein:

  • Fish Fillet – 4 oz. I’m using Tilapias fillet, but you can use any fish.
  • Egg – 1.

Vegetable:

  • Ginger root – 1” slice.

Sauce/condiments/Spices:

Units: t = teaspoon, T = tablespoon.

*note* relative ratio is more important the absolute amount.

  • Salt ~ ½ t, adjust to your desire saltiness.
  • (optional G.E.M.1) Hon Dashi – 1/2 to 1 t.

BEFORE COOKING:

Chinese fish soup with Tofu and Egg drop

Prep.1

Cut fish fillet into ~ bite size pieces.

Prep.2

Cut Tofu into 1” cubes.

Prep.3

Beaten 1 egg, set aside for later.

COOKING STEPS:

Chinese fish soup with Tofu and Egg drop

Cooking.1

In a pot, add water (2C), salt (1/2 t), ginger slices, and (optional G.E.M.1) Hon Dashi (1/2 t). Turn heat on high. Bring water to boil.

Cooking.2

Add Tofu cubes into boiled water, wait ~ 1 min for water to re-boil.

Cooking.3

Add fish pieces into boiling water, cook for ~ 2 to 3 min or until fish are fully cooked.

Cooking.4

Turn heat to low, add beaten egg, stir immediately to form strings of egg drop.

Turn heat off and It’s ready to serve!

Chinese fish soup with Tofu and Egg drop

Quick and Easy, Chinese Fish soup with Tofu and Egg Drop
Fish, especially when fresh, has very unique textures and delicious flavors. Here I would like to share a easy Chinese recipe for fish soup with Tofu and egg drop. No Breading or deep-fry involved! This soup is light, refreshing, and full of healthy nutrition! I hope you enjoy this recipe!
Author:
Cuisine: Chinese, Asian, Taiwanese
Recipe type: Soup, fish, chinese, quick and easy, healthy
Serves: 2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Fish Fillet – 4 oz. I’m using Tilapias fillet, but you can use any fish.
  • Egg – 1.
  • Ginger root – 1” slice.
  • Sauce/condiments/Spices
  • Salt ~ ½ t, adjust to your desire saltiness.
  • Hon Dashi - ½ to 1 t.
Instructions
  1. Cut fish fillet into ~ bite size pieces.
  2. Cut Tofu into 1” cubes.
  3. Beaten 1 egg, set aside for later.
  4. In a pot, add water (2C), salt (1/2 t), ginger slices, and Hon Dashi (1/2 t). Turn heat on high. Bring water to boil.
  5. Add Tofu cubes into boiled water, wait ~ 1 min for water to re-boil.
  6. Add fish pieces into boiling water, cook for ~ 2 to 3 min or until fish are fully cooked.
  7. Turn heat to low, add beaten egg, stir immediately to form strings of egg drop.
Notes
Boil the water before adding tofu so we can form a “protection” surface layer on Tofu for better texture.
Use fresh fish when possible or defrost the fish completely before cooking.
Add ginger to help reduce/eliminate the unwanted “fishy” taste.
Turn the heat to low before adding the egg so egg won’t solidify right away.

 

If you love Asian or Chinese food, I have created (still creating) authentic and easy Chinese recipes here on my food blog – myeasychineserecipes.com. Some of my favorite dishes are Sweet and Sour PorkTeriyaki ChickenBraised Beef Shank, Fried Shrimp with eggs, Kung-Pao Chicken, and so much more. Click here to check out all my Chinese Recipes.

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