收 · Restore · soup
Crucian Carp & Tofu Soup
鲫鱼豆腐汤
鲫鱼豆腐汤
Serves
3
Time
60 min
For
Breastfeeding period
Po Po sayswhy we make this
“A classic Chinese postpartum soup eaten during the breastfeeding period. The dry-fry then hard-boil method is what gives the silky white broth its character. Across regional traditions, families ask for this soup from week two onwards.”
Ingredients · 材料
At SeeWoo · Wing Yip
1 fish (~500g)
Crucian carp (whole) 鲫鱼
cleaned, scored on each side
300g
Silken or soft tofu 豆腐
cut into 2cm cubes
5 slices
Old ginger 老姜
1 stalk
Spring onions 葱
in lengths
1 tbsp
Toasted sesame oil 麻油
to taste
Sea salt 盐
Method · 做法
1
Pat the fish completely dry. Heat sesame oil in a wok and pan-fry the fish on both sides with the ginger until golden, about 4 minutes per side. The dry-fry is the secret to a milky-white broth.
2
Transfer fish and ginger to a stockpot. Pour in 1.5L of boiling water (cold water will not turn the broth white). Boil hard for 10 minutes.
3
Add the tofu. Reduce to a steady simmer for 25 minutes.
4
Salt at the end. Scatter spring onion. Serve with rice.
Herbs & safety · 安全
This is food in Chinese postpartum tradition, not medicine. If you are unwell or unsure, speak to your midwife first.