I am a great soup lover, and will always be. Nothing can be more comforting than having my stomach filled with a bowl of hearty and nutritious homemade soup during mealtime. So do my hubby and son. I think it’s already in our “Cantonese” genes.
Lately, the weather in Singapore has been hot. So drinking soup is a great way to replenish the fluid losses in our body. Speaking of which, we prefer to consume light soups over the creamy ones to start our meal with as it is more refreshing. And, this clear and light tasting fish soup has been our favourite choice.
In my previous post, I talked about how to make your own fish stock. With the fish stock on hand, making this fish soup is certainly easy-peasy. It only takes me 15 minutes to prepare a steaming hot bowl of nourishing soup for my family! Hence, this dish is ideal for busy working mothers who are looking for quick and easy home-cooked meal.
I use a combination of fish fillet, silken tofu, tomatoes, wakame (Japanese seaweeds) and spring onions to enhance the flavour as well as the nutritional value of this dish. The shredded ginger is added to get rid of any unpleasant “fishy” smell from the soup. A sprinkle of toasted and lightly ground sesame seeds will also be good to give a nutty flavour to the dish. It will be even more fun to treat the fish stock as a steamboat base and create your own version of fish soup. Some popular ingredients that I love to include in my fish soup are homemade fish balls, prawns, crabsticks (surimi), fresh mushrooms (shitake, shimeji and enoki), Chinese seaweeds, egg, corns (baby corns or corn on the cob), lettuce and cabbage. The secret to a good fish soup recipe lies in the stock and the ingredients used. So, I can’t emphasize more that you should only use fresh ingredients especially for fish and prawns to yield great flavour.
This soup can be served with rice, noodles or even pasta if you like. Besides having it as a starter, you can also tweak the recipe and turn it into a one dish meal that your entire family can enjoy.
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