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Cheat’s Asian-style Fish Soup


Cheat’s Asian-style Fish Soup image

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
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