Chinese Style Fish Noodle Soup
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.
Servings 6 servings
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.