This authentic Shanghai-style fish soup delivers a delicate yet deeply satisfying bowl of comfort. The dish relies on the umami-rich flavor of rehydrated shiitake mushrooms and the mild sweetness of fresh catfish fillets, creating a harmonious balance that is light on the palate but hearty in substance. Soft cubes of firm tofu add a pleasant textural contrast, soaking up the savory broth infused with ginger, soy sauce, and a hint of dry sherry. It is an ideal choice for weeknight dinners when you crave something warm and nourishing without heavy cooking. The ginger provides a gentle warmth, while the sesame oil added at the end offers a fragrant finish. Perfect for chilly evenings, this soup comes together quickly, making it a reliable favorite for home cooks seeking elegant simplicity.
Shanghai Fish Soup
Description
This authentic Shanghai-style fish soup delivers a delicate yet deeply satisfying bowl of comfort. The dish relies on the umami-rich flavor of rehydrated shiitake mushrooms and the mild sweetness of fresh catfish fillets, creating a harmonious balance that is light on the palate but hearty in substance. Soft cubes of firm tofu add a pleasant textural contrast, soaking up the savory broth infused with ginger, soy sauce, and a hint of dry sherry. It is an ideal choice for weeknight dinners when you crave something warm and nourishing without heavy cooking. The ginger provides a gentle warmth, while the sesame oil added at the end offers a fragrant finish. Perfect for chilly evenings, this soup comes together quickly, making it a reliable favorite for home cooks seeking elegant simplicity.Ingredients
Directions
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Soak dry shiitake mushrooms in warm water until caps are tender, about 15 to 30 minutes.
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Drain mushrooms and squeeze gently to remove excess water.
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Cut off and discard the stems; thinly slice the caps and set aside.
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Rinse catfish fillets and pat dry with paper towels.
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Cut fish fillets into 1-by-1 1/2 inch pieces and set aside.
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Place a wok or 3 to 4 quart saucepan over high heat.
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When hot, add salad oil and swirl to coat the cooking surface.
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Add julienned ginger and stir until fragrant, about 30 seconds.
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Add sliced mushrooms, fish pieces, and optional red-in-snow; stir until fish turns opaque on the outside, about 1 minute.
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Stir in chicken broth, tofu cubes, soy sauce, dry sherry, and sugar.
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Bring soup to a boil, stirring occasionally.
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Pour into a tureen or serving bowls and sprinkle with green onions and sesame oil.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 68.3kcal
- % Daily Value *
- Total Fat 4.5g7%
- Saturated Fat 0.7g4%
- Cholesterol 10.4mg4%
- Sodium 14.0mg1%
- Total Carbohydrate 3.3g2%
- Dietary Fiber 1.0g4%
- Sugars 2.0g
- Protein 5.2g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If fresh shiitake mushrooms are used, skip the soaking step and slice them directly.
Catfish can be substituted with other mild white fish such as cod, tilapia, or basa.
"Red-in-snow" refers to pickled red chilies or sometimes chopped red bell peppers in some regional variations; it is optional for heat and color.
For a richer broth, you can use homemade fish stock instead of chicken broth.
Serve immediately while hot for the best texture of the tofu and fish.
