Fish Tofu Soup

I am sure there are days when you just want something light for lunch or dinner and here is a quick and easy dish to prepare. Remember how I had mentioned in a previous post about the Shaoxing wine? Well, this dish has it too, so you can more or less get the authentic type of fish soup that you get from any hawker center.

Of course, you can also omit the fish and add carrots and celery and you have a vegetarian soup! This recipe that I came across, asks for chicken stock which I did not use. I just added plain water but on hindsight, I think half a vegetable cube would enhance the taste a bit. Do try it out and let me know!

Recipe from –


For the fish marinade:

  • Tilapia or catfish fillet (225g, sliced thinly on the diagonal)
  • Cornstarch – 1/2 tsp
  • Light soy sauce – 1 tsp
  • Shaoxing wine – 1 tsp
  • Sesame oil – 1/4 tsp
  • Salt – 1/4 tsp
  • White pepper – dash

For the soup:

  • Oil – 2 tbsp
  • Thinly sliced ginger – few pieces
  • Shiitake mushrooms – 6, sliced
  • Dried red chillies – 6 (optional)
  • Sprouts – 1 cup  (mung bean sprouts will also work)
  • Chicken stock – 4 cups 
  • Water – 1 1/2 cups water 
  • Napa cabbage – 1 cup, cut into 1-inch pieces
  • Tofu – 1 big, sliced into 1/2-inch thick slices
  • Sesame oil – 1/2 teaspoon 
  • Salt (to taste)
  • Scallion – chopped
  • Cilantro – chopped


  • Start by marinating the fish. Mix the fish and marinade ingredients together in a bowl and set aside while you prep the other ingredients (about 15-20 minutes). You should have all the ingredients ready to go before you turn on the stove!
  • When you’re ready to cook, heat 2 tablespoons oil in a large wok over medium heat. Add the ginger and mushrooms, and sauté for 2 minutes until fragrant and slightly browned. Stir in the dried chilies, if using, and cook for another 30 seconds. Add the bean sprouts and stir for another minute.
  • Add the chicken stock, water, napa cabbage, sliced tofu, and sesame oil. Bring to a boil and add salt to taste.
  • Once boiling, lay each piece of fish on the surface of the soup (do this one by one. You don’t want the fish to stick together in one clump). The heat should still be medium high to high. Carefully move the fish around the soup so each piece gets submerged in the hot liquid. Bring the soup to boil, and it’s done. Serve with scallion and cilantro on top.
  • The key is to marinate the fish first so not bland. As you can see, this soup is super easy and fast. It’s special enough for the weekend and fast enough for a weekday as well. Enjoy!

If you make this recipe, I’d love to see your pics on Instagram and do tag @bakezbyshobz and hashtag it #bakezbyshobz

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