Chinese Soups Home -- Fish Soups -- Cod Fish Soup

Cod Fish Soup With Egg Tofu

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.

egg tofu cod fish soup
Photos courtesy: fotoosvanrobin and yoppy at flickr.

Ingredients
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
  1. Wash the bok choy and cut into pieces
  2. Wash the spring onion and cut into short sections
  3. Clean the cod fish fillet and cut into big pieces
  4. Bring the stock to a boil, add the egg tofu
  5. Add the ginger, fish and seasonings
  6. Bring back to a boil and lower heat to a simmer
  7. Simmer for 20 minutes before adding the bok choy
  8. Cook the bok choy quickly
  9. Garnish with spring onion and serve

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