A fish soup recipe with enoki mushroom and silken tofu

This fish soup recipe with enoki is slightly thickened with cornstarch.

Use saltwater fish for this chinese fish recipe such as garoupa, red snapper, or threadfin.

I love enoki mushrooms and can keep a whole bunch of them. Flavour clings to the surface of the mushrooms and makes slurping them up a very enjoyable experience.

Ingredients
150g saltwater fish fillet
2 slices of ginger
2 dried scallops
1 litre chicken stock
1 stem of gai lan
75g enoki mushrooms
200g soft tofu

Seasoning
1 1/2 tsp salt
1/4 tsp white pepper
1/2 tbsp cooking oil
1 tsp chinese rice wine
2 tbsp cornstarch mixture
1 egg white, lightly beaten

Garnish
1 stalk spring onion, chopped

Directions

1. Soak and soften the dried scallops
2. Shred and drain it
3. Marinate the fish with some salt and pepper
4. Slice the kale stems into thin slices
5. Cut the soft tofu into small cubes
6. Heat the cooking oil in a big soup pot or wok
7. Stir fry the ginger and scallops for about a minute
8. Add the chicken stock and bring to a boil
9. Add the kale stems, mushrooms, tofu and salt to taste
10. Add the wine and simmer for 3-5 minutes or until all ingredients are cooked
11. Add the cornstarch mixture to thicken the soup
12. Stir in the egg white
13. Garnish with chopped spring onion and serve

Recipe link: Fish soup recipe with enoki

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