Easy Fish Tofu Soup Recipe – Chinese Special
Easy Fish Tofu Soup is a light, nourishing, and protein-rich dish that brings together tender fish fillets, silky tofu, and a soothing broth infused with ginger and garlic. Popular in many Asian cuisines, this soup is simple to prepare yet deeply comforting. Whether you’re looking for a healthy meal or a gentle dish to enjoy on a cold day, this soup is both satisfying and easy to customize.
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
Easy Fish Tofu Soup Ingredients:
- 250g (about 1/2 lb) white fish fillets (cod, tilapia, or snapper), cut into chunks
- 200g (7 oz) soft or medium tofu, cubed
- 1 tablespoon vegetable oil or sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, thinly sliced
- 3 cups water or light chicken/vegetable broth
- 1 tablespoon soy sauce (optional, for depth)
- Salt, to taste
- White pepper, to taste
- 1 teaspoon fish sauce (optional)
- Chopped green onions, for garnish
Sauté Aromatics:
In a soup pot, heat oil over medium heat.
Add garlic and ginger, sauté for about 1 minute until fragrant.
Build the Broth:
Pour in the water or broth. Bring to a boil.
Season with soy sauce (if using), fish sauce, salt, and white pepper. Simmer for 3–4 minutes.
Add Tofu and Fish:
Gently add tofu cubes and simmer for 2–3 minutes.
Add fish pieces and cook for 4–5 minutes, or until the fish is just cooked through and flakes easily.
Serve:
Taste and adjust seasoning if needed.
Ladle into bowls and garnish with chopped green onions.
Serve hot, optionally with steamed rice on the side.
Recipe Notes :
Fish Type : Use firm white fish that holds its shape well while cooking.
Tofu Texture : Soft or medium tofu works best; avoid silken tofu as it breaks apart easily.
Extra Flavor : Add mushrooms, napa cabbage, or a few drops of sesame oil for extra depth.
Spice It Up : Add a sliced chili or a dash of chili oil for a spicy kick.
Storage : Best enjoyed fresh. If storing, keep tofu and fish submerged in broth and refrigerate for up to 2 days.
