
Servings |
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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