Cheat’s Asian-style Fish Soup
I could tell you how to make a quite authentic Asian-style fish soup . . or I could give you a cheat’s version. Which would you prefer? And it can be gluten-free, too. Oh so many decisions!
- 2 litres good vegetable stock
- 1 piece of white fish fillet
- 1 slice of root ginger
- 2 lightly beaten eggs
- 1 bundle sai foon (bean curd noodles - GF)
- finely sliced spring onions to serve
- Soak the bean curd noodles (sometimes called glass noodles) until soft enough to cut into pieces about 8 -10cm long (it just makes it easier to eat!).
- Cheats: Bring stock to the boil and add sliced fish pieces together with the ginger. When fish is cooked a matter of maybe five minutes, add the softened noodles and continue simmering another five minutes or so. When you’re happy that all’s cooked, bring to a rapid boil and slowly pour in the beaten egg, stirring all the while so it cooks in shreds. Turn off heat. Serve sprinkled with spring onions.
- More Authentic: Simmer together the stock, fish, ginger, Chinese mushrooms, fish sauce, sesame oil and sai foon for about 10 minutes. Add cubes of tofu and simmer gently, then bring soup to a rapid boil and slowly pour in the beaten egg, stirring all the while.
- Serve sprinkled with chopped spring onions and fresh coriander. A drop or two of sesame oil on top of each serving adds a nice touch.
- Note: If you use sai foon noodles, it’s a gluten-free soup. You can, of course, use a rice or wheaten noodles instead.
- You can add some frozen peas, some sweet corn kernels or baby spinach leaves to make it more nutritious. GA