Chinese Style Fish Noodle Soup
Serves 610 mins prep12 mins cook
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.
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What you need
Instructions
1 Combine the fish with cornstarch, soy sauce, Shaoxing wine, sesame oil, salt, and white pepper. Let it rest for about ten to fifteen minutes. 2 Boil noodles according to the package instructions. Drain and set aside. 3 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. 4 Stir in shiitake mushrooms and carrots. Cook for two to three minutes until they begin to soften. 5 Pour in chicken stock and water. Bring to a gentle boil, then reduce to a simmer. 6 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. 8 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.View original recipe