This Chinese style fish noodle soup is warm, nourishing, and full of delicate flavors. The broth is light yet deeply comforting, made with a balance of soy, ginger, and sesame. It combines tender white fish, earthy shiitake mushrooms, tofu, and fresh baby broccoli for a wholesome and satisfying meal!
The Heart of Asian Comfort Food
In Asian cultures, soups are more than just a meal. They are a way to bring warmth and balance to the body, often prepared with care and intention. A comforting soup reflects the idea of harmony, blending simple ingredients that nourish from the inside out.
Ginger, soy sauce, and sesame oil form the base of many traditional Asian broths. Together, they create a foundation that is flavorful, aromatic, and gentle on the stomach. Shiitake mushrooms add depth, while fish keeps the soup light and protein-rich. This combination makes the dish deeply satisfying without feeling heavy.
Why You’ll Love This Soup
This recipe is wholesome, balanced, and deeply comforting. It’s filled with lean protein, hearty vegetables, and a light, flavorful broth that feels both satisfying and nourishing. The ingredients are simple and easy to find, making it a quick and reliable weeknight meal that comes together in about thirty minutes. It’s the perfect soup to cozy up with during cooler months, bringing warmth and comfort to every bowl.
Simple Swaps and Customizations
Fish: Tilapia and catfish are traditional, but cod, halibut, or snapper also work well. Choose a mild white fish that absorbs flavor easily.
Vegetables: If you don’t have baby broccoli, use bok choy, napa cabbage, spinach, or thinly sliced zucchini. Any tender green works beautifully.
Noodles: Udon adds chewiness, rice noodles keep it light, and egg noodles give a classic texture. You can also serve the soup with jasmine rice instead.
When the weather cools, this soup becomes a go to comfort meal. The warmth of ginger, the delicate fish, and the freshness of vegetables make it both grounding and soothing. It feels restorative, like something you would find simmering in an Asian kitchen on a quiet afternoon!
Chinese Style Fish Noodle Soup
Ingredients
For Fish & Marinade:
- 8 ounces tilapia or catfish fillet thinly sliced on the diagonal
- ½ teaspoon cornstarch
- 1 teaspoon light soy sauce
- 1 teaspoon Shaoxing wine or dry sherry
- ¼ teaspoon sesame oil
- ¼ teaspoon salt
- ⅛ teaspoon white pepper
For The Soup:
- 2 tablespoons neutral oil such as avocado canola, or peanut oil
- 2 to 3 slices fresh ginger
- 4 to 5 shiitake mushrooms sliced
- 1 carrot thinly sliced or julienned
- ½ pound firm tofu cubed
- 1 cup baby broccoli trimmed into bite sized pieces
- 4 cups chicken stock and 1½ cups water
- ½ teaspoon sesame oil
- Salt to taste
- 2 to 3 green onions chopped (white parts for the soup, green for garnish)
- Noodles of choice such as wheat noodles, udon or rice noodles
Optional:
- 1 to 2 dried red chilies for mild heat
- A splash of rice vinegar or black vinegar for brightness
- Chili oil or cilantro for topping
Instructions
- Combine the fish with cornstarch, soy sauce, Shaoxing wine, sesame oil, salt, and white pepper. Let it rest for about ten to fifteen minutes.
- Boil noodles according to the package instructions. Drain and set aside.
- Heat oil in a pot over medium heat. Add ginger and the white parts of the green onions. Sauté for about one minute until fragrant.
- Stir in shiitake mushrooms and carrots. Cook for two to three minutes until they begin to soften.
- Pour in chicken stock and water. Bring to a gentle boil, then reduce to a simmer.
- Gently add tofu, baby broccoli and fish. Simmer for another three to four minutes until the broccoli is bright green and tender, and fish is opaque and flakes easily.
- Stir in sesame oil and taste the broth. Adjust seasoning with salt, soy sauce, or a splash of vinegar. Divide noodles into bowls, ladle soup over, and top with green onion and chili oil if desired.
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