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 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.

300g cod fish fillet
1 packet egg tofu
1 stalk bok choy
1 litre soup stock
1 stalk spring onion
2 slices ginger

1 tbsp dashi stock
Salt and pepper
1 tbsp mirin

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

Recipe link: http://www.homemade-chinese-soups.com/cod-fish-soup.html