Easy Fish Tofu Soup With Napa Cabbage And Bok Choy
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!
Servings 4 servings
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.