This cod fish soup uses fresh cod fillet, bok choy and an interesting egg custard known as egg tofu.
It is a light clear soup but with great fish protein. It should be an appetizing dish for those on a weight loss diet.
Cod fish is a very firm white-fleshed fish and it is great in broths and congee or rice soup.
Egg tofu is like silken tofu. I checked the labels of a couple of brands of egg tofu sold at the Fairprice supermarkets. Most contain non-GMO soy beans. Only one was a relatively unknown brand and the ingredient list states soy protein. It is also the cheapest egg tofu on the shelf. So it sounds dubious to me.
Photos source: fotoosvanrobin and yoppy
at flickr.
If you cannot find this egg tofu, substitute with silken tofu and enjoy this cod fish soup.
Ingredients300g cod fish fillet
1 packet egg tofu
1 stalk bok choy
1 litre soup stock
1 stalk spring onion
2 slices ginger
Seasonings
1 tbsp dashi stock
Salt and pepper
1 tbsp mirin
Directions
- Wash the bok choy and cut into pieces
- Wash the spring onion and cut into short sections
- Clean the cod fish fillet and cut into big pieces
- Bring the stock to a boil, add the egg tofu
- Add the ginger, fish and seasonings
- Bring back to a boil and lower heat to a simmer
- Simmer for 20 minutes before adding the bok choy
- Cook the bok choy quickly
- Garnish with spring onion and serve
Recipe link: Cod Fish Soup
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