Chinese Stock and Soups Recipes - Tofu and Fish Soup Recipe

Ingredients

• 225 g/8 oz white fish fillets, cut into strips

• 150 ml/2/3 cup rice wine or dry sherry

• 10 ml/2 tsp finely minced ginger root

• 45 ml/3 tbsp soy sauce

• 2.5 ml/1/2 tsp salt

• 60 ml/4 tbsp groundnut (peanut) oil

• 2 onions, chopped

• 100 g/4 oz mushrooms, sliced

• 1.2 l/2 pts/5 cups chicken stock

• 100 g/4 oz tofu, cubed

• salt and freshly ground pepper

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Method:

1. Place the fish in a bowl. Mix together the wine or sherry, ginger, soy sauce and salt and pour over the fish. Leave to marinate for 30 minutes.

2. Heat the oil and fry the onion for 2 minutes. Add the mushrooms and continue to fry until the onions are soft but not browned.

3. Add the fish and marinade, bring to the boil, cover and simmer for 5 minutes. Add the stock, bring back to the boil, cover and simmer for 15 minutes.

4. Add the tofu and season to taste with salt and pepper. Simmer until the tofu is cooked.