Fish Maw Soup Recipe
Fish maw soup is a treasured part of Chinese cuisine, often enjoyed at special events like Lunar New Year and weddings. Made with fish maw, a gelatinous part of the fish's swim bladder, the soup is rich in flavor and collagen, offering both health benefits and a luxurious culinary experience.
Ingredients
- 80 g dried fish maw soaked for at least 4 hours
- 100 g crab meat
- 800 ml chicken stock
- 3 slices of ginger
- 4 large dried mushrooms soaked in hot water
- 2 to 3 large dried scallops soaked until soft
- ½ tsp salt
- ¼ tsp sugar
- 1 tsp fish sauce
- 2 tsp soy sauce
- 3 tbsp cornstarch mixed with 4 tbsp water for thickening
- 2 stalks of chopped spring onion for garnish
Instructions
- Soak the fish maw in cold water for at least 4 hours.
- After soaking, cut the fish maw into smaller pieces.
- Soak 4 large dried scallops in fresh water for about 30 minutes until softened.
- Julienne the optional dried shiitake mushrooms if using.
- In a large pot, bring 1 liter of chicken broth and 500ml of water to a boil.
- Add 2 slices of fresh ginger and the cut fish maw to the boiling liquid.
- Simmer for 40 minutes.
- Add crab meat, scallops, and optional mushrooms.
- Season with salt, sugar, fish sauce, and soy sauce.
- Create a cornstarch slurry with 3 tablespoons of cornstarch and 4 tablespoons of water. Add this to the pot and let the soup thicken.
- Simmer for another 15 minutes before serving.
Notes
- For alternative ingredients: sea cucumber can replace fish maw for a different texture, and vegetable stock can be used for a vegetarian version.
- Make sure to soak the fish maw for the appropriate time to ensure it's tender.
- Use cornstarch to thicken the soup, adding it gradually to avoid clumping.
- For enhanced flavor, you can serve with steamed rice, fried bread, or kimchi.