A warm bowl of fish tofu soup is one of the easiest and most comforting meals you can make at home. This simple soup combines tender tilapia, soft tofu, napa cabbage, and bok choy in a light broth that feels nourishing and satisfying without being heavy!
What makes this recipe special is the quick marinade on the fish. Even a short marinade adds depth of flavor and keeps the fish from tasting bland. The result is a delicate, restaurant-style soup that comes together in about 20 minutes.
This soup is perfect for busy weeknights when you want something healthy, warm, and comforting with minimal effort.
Why You’ll Love This Fish Tofu Soup
This soup is incredibly simple but still full of flavor. The broth is light and gingery, the fish cooks in just a few minutes, and the tofu and vegetables make the soup filling without feeling heavy! It is also very flexible. You can add mushrooms, bean sprouts, or even noodles if you want to make it heartier.
Serving Suggestions
- Serve this fish tofu soup with a bowl of steamed jasmine rice for a simple and satisfying meal.
- If you want to make the soup heartier, you can also add rice noodles or glass noodles.
Storage
Leftover soup can be stored in the refrigerator for up to two days. Reheat gently on the stove so the fish does not overcook.
Easy Fish Tofu Soup With Napa Cabbage And Bok Choy
Ingredients
Fish Marinade:
- 8 oz tilapia or cod sliced thin
- 1 teaspoon soy sauce
- ½ teaspoon cornstarch
- 1 teaspoon cooking wine or dry sherry optional
- ¼ teaspoon sesame oil
- pinch salt
- pinch white pepper
For the Soup:
- 1 tablespoon oil
- 2 slices ginger
- 5 sliced mushrooms can use any
- 4 cups chicken broth
- 1 cup water
- 1 cup napa cabbage chopped
- 1 cup bok choy chopped
- ½ block firm tofu sliced or cubed
- ½ teaspoon sesame oil
- salt to taste
- chopped green onions
- chopped cilantro optional
Instructions
Marinate the fish
- Mix the fish with soy sauce, cornstarch, sesame oil, salt, and white pepper. Let it sit for about 10 to 15 minutes while you prep the soup ingredients.
Start the broth
- Heat oil in a pot over medium heat. Add ginger and mushrooms and sauté about 1 to 2 minutes until fragrant.
Add liquid and vegetables
- Pour in chicken broth and water. Add napa cabbage, bok choy, tofu, and sesame oil. Bring to a boil.
Cook the fish
- Once boiling, gently place the fish slices into the soup one at a time so they don’t stick together. Simmer 2 to 3 minutes until the fish is cooked through.
Finish
- Taste and add salt if needed. Top with green onions and cilantro.
