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 appetitizing dish for those on a weight loss diet.
Cod fish is a very firm white-fleshed fish and it is great in clear soups and congee or rice soup.
Egg tofu is like silken tofu. I was told that it does not contain tofu, just eggs. I have not verify that yet. But I will.
July 2009 Update
I checked the ingredient list of a couple of brands of egg tofu sold at the Fairprice supermarkets. All except 1 contain non-GMO soy beans. So, it is not true that egg tofu does not contain tofu. The exception was a relatively unknown brand and the ingredient list states soy protein. It is also the cheapest egg tofu on the shelf. Sounds dubious to me.
Photos courtesy: fotoosvanrobin and yoppy at flickr.
300g 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
Want to use this recipe on your blog or online journal?
Go ahead but do include the text below. Highlight, copy and paste.
