Omnivore's Cookbook · by Maggie Zhu
Chinese Milky Fish Soup (奶白鱼汤)
NUTRITION · PER SERVING45M COOK
CAL 16%·PRO 69%
CARBS 3G4% OF CAL
2G FIBER0G ADDED0G INTRINSIC0G OTHER1G TOTAL SUGAR
FAT 20G56% OF CAL
3G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A nourishing Chinese fish soup with a milky white broth from the fish stock, tofu, and aromatic ginger and green onions. Traditionally valued for recovery from illness.
mainchinesesoupfish🍜 wokdairy freegluten freeveganvegetarian
View the full recipe on Omnivore's Cookbook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 whole (about 1 lb) sea carp ((or 1 whole branzino) (*Footnote 1))
- 6 cups boiling water
- 2 tablespoons vegetable oil
- 1 tablespoon Shaoxing wine
- 1 thumb ginger (, sliced)
- 3 scallions (, halved crosswise, green part thinly sliced)
- 1 block firm tofu (, cut into bite sized pieces.)
- 1/2 teaspoon salt ((or to taste))
- 1/8 teaspoon white pepper ((*Optional) (*Footnote 2))
At a glance
PER SERVING · TIME 45M
CAL 16%·PRO 69%
CARBS 3G4% OF CAL
2G FIBER0G ADDED0G INTRINSIC0G OTHER1G TOTAL SUGAR
FAT 20G56% OF CAL
3G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 396mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 585mg
- Calcium
- 614mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 396MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.