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people
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Ingredients
- 4 - 5 dried black mushrooms soaked to soften
- 1/2 lb firm white fish fillet coarsely chopped
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 4 cups fish stock or chicken broth
- 2 tablespoons rice vinegar
- 1 tablespoon grated ginger
- 1 teaspoon sesame oil
- 1/8 teaspoon ground white pepper
- 1/2 lb soft tofu drained and cut into small cubes, about ½ lb
- 2 tablespoons goji berries soaked to soften
- 3 tablespoons cornstarch dissolved in 3water
- 1 tablespoon chopped cilantro optional
Ingredients
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Instructions
- Remove and discard stems from mushrooms. Coarsely chop caps. Set aside.
- Combine chopped fish, cornstarch and salt in a bowl; mix well.
- Heat fish stock in a saucepan. Add mushrooms, vinegar, ginger, sesame oil, pepper and salt to taste. Bring to a simmer. Add fish; cook until fish is opaque.
- Gently add tofu and goji berries to the pan and cook until heated through. Increase heat, stir in cornstarch solution, and cook, stirring, until soup boils and thickens, about 1 minute. Ladle into individual bowls and garnish with chopped cilantro.
Recipe Notes
© Yan Can Cook, Inc., 2023
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Chef Yan has remained an active international food ambassador throughout his career. He roams the world representing different commercial and social concerns to entertain and educate the public, sharing with them his unique humor and strong passion for Chinese cooking.