Sister Song’s Soup (宋嫂鱼羹, Chinese Fish Soup)
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Omnivore's Cookbook · by Maggie Zhu★ 5.0 (4)

Sister Song’s Soup (宋嫂鱼羹, Chinese Fish Soup)

NUTRITION · PER SERVING40M COOK
CAL 11%·PRO 36%
CARBS 11G21% OF CAL
1G FIBER7G OTHER3G TOTAL SUGAR
FAT 11G46% OF CAL
3G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A centuries-old Chinese fish soup rich with umami flavors from fish, mushrooms, and aromatics. Complex and addictive, it rivals hot and sour soup in depth of flavor.

mainchinesesoupfishdairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 to 2 fillets (about 6-8 oz / 170-220 g) white fish ((red snapper, sea bass, etc.))
  • 1/2 teaspoon Shaoxing wine ((or dry sherry))
  • 1/8 teaspoon salt
  • 2 green onions (, coarsely chopped)
  • 1 ” (2.5 cm) ginger (, sliced)
  • 3 tablespoons cornstarch
  • 1/3 cup cold water
  • 1 teaspoon peanut oil
  • 2 pieces ginger (, julienned (yields about 1/2 tablespoon))
  • 1 green onion (whites, thinly sliced)
  • 4 cups chicken broth
  • 1 teaspoon Shaoxing wine ((or dry sherry))
  • 2 teaspoons light soy sauce
  • 1/4 teaspoon salt
  • 4 shiitake mushrooms (fresh or dried)
  • 1/3 cup sliced Spam (or low-sodium Spam, cut into 2” (5 cm)-long strips)
  • 1/2 cup sliced bamboo shoots (, cut into 2” (5 cm)-long strips)
  • 2 eggs (, beaten)
  • 1 1/2 teaspoons Chinkiang vinegar ((or rice vinegar))
  • 1/4 teaspoon white pepper
PREP
20M
SODIUM
1519MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.