Steamed Fish Soup

This Steamed Fish Soup is a delicate and comforting dish that highlights the natural flavors of fresh fish and aromatic vegetables. Unlike heavy, cream-based chowders, this soup relies on a clear, flavorful broth infused with ginger, garlic, and herbs to create a soothing and healthy meal. The gentle steaming method ensures the fish remains incredibly tender and moist, preventing it from drying out during cooking. It is perfect for chilly evenings or when you need a light, nutritious lunch that feels indulgent yet wholesome. Ideal for weeknight dinners or serving to guests, this recipe comes together quickly with simple, accessible ingredients. The result is a clean, bright flavor profile that pairs beautifully with rice or crusty bread.

Cooking Method: Boiling, Steaming

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 12

Calories: 216.0

Description

This Steamed Fish Soup is a delicate and comforting dish that highlights the natural flavors of fresh fish and aromatic vegetables. Unlike heavy, cream-based chowders, this soup relies on a clear, flavorful broth infused with ginger, garlic, and herbs to create a soothing and healthy meal. The gentle steaming method ensures the fish remains incredibly tender and moist, preventing it from drying out during cooking. It is perfect for chilly evenings or when you need a light, nutritious lunch that feels indulgent yet wholesome. Ideal for weeknight dinners or serving to guests, this recipe comes together quickly with simple, accessible ingredients. The result is a clean, bright flavor profile that pairs beautifully with rice or crusty bread.

Ingredients

1 lb white fish fillets, cut into chunks
4 cups low-sodium chicken or vegetable broth
1 inch fresh ginger, sliced
3 cloves garlic, minced
2 stalks scallions, chopped
1 tbsp soy sauce
1 tsp sesame oil
1 cup sliced mushrooms
1 cup bok choy, chopped

Directions

1
In a large pot, bring the broth, ginger slices, and garlic to a gentle boil over medium-high heat.
2
Reduce heat to low and simmer for 5 minutes to infuse the broth with aromatics.
3
Add the sliced mushrooms and bok choy to the pot and cook for 3 minutes until slightly tender.
4
Gently add the fish chunks to the simmering broth.
5
Cover the pot and let the fish steam in the broth for 5 to 7 minutes, or until the fish is opaque and flakes easily.
6
Stir in the soy sauce and sesame oil.
7
Ladle the soup into bowls and garnish with chopped scallions before serving.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 216.0kcal

% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 36.0mg2%
Total Carbohydrate 4.8g2%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* 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

For best results, use fresh, firm white fish such as cod, halibut, or snapper. Avoid oily fish like salmon for this specific light broth style.

Do not overcook the fish, as it will become dry and tough. Check for doneness by flaking a piece with a fork.

You can add other vegetables like carrots, radishes, or spinach depending on your preference.

For a richer flavor, you can add a splash of rice wine or mirin to the broth.

Serve immediately for the best texture and temperature. This soup does not store well for long periods as the fish can become mushy upon reheating.

Keywords: steamed fish soup, fish broth, asian style, ginger, garlic, soy sauce, vegetables, healthy soup, quick dinner, light meal, comfort food, seafood soup, white fish, scallions, broth, simmer, herbs, easy recipe, gluten free option, low calorie

Read it online: https://www.chefs-mate.com/recipe/steamed-fish-soup-4/