Classical Fish Tofu Soup

in Recipes
15 mins

A silky, heartwarming and highly nutritious soup. A flavorful and easy Chinese classic!


  • 2 tablespoons oil
  • 1 whole freshwater fish (with bone), cleaned, rinsed and patted dry
  • 2 inch fresh ginger, sliced
  • 2 spring onions, cut into 2 inch lengths
  • 1 tablespoons rice wine
  • 4 cups chicken stock
  • 8 oz tofu, cut into bite-sized pieces
  • Salt and white pepper to taste


  1. Heat up the wok in high heat. Add oil. Fry the whole fish until both sides turn lightly golden.
  2. Add the ginger and spring onions and stir fry for 1 minute.
  3. Stir in rice wine and chicken stock. Scape the bottom of the wok to loosen the brown bits. Bring to the boil.
  4. Turn the heat down and simmer for 10 minutes or until the soup turns creamy white in color.
  5. Add tofu and stir gently. Bring the mixture back to the boil.
  6. Season with salt and pepper.

To find tips on seasoning and cleaning our hand hammered wok, visit FAQ.


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