Fish Head and Tofu Soup
A comforting Chinese-style soup with a rich, milky broth, tender fish head pieces, and soft tofu, gently flavored with ginger and green onions.
- Total time
- 35 min
- Servings
- 4
- Calories
- 280
- Protein
- 25g
Ingredients
- 1 whole fish head
- 1 block (14 oz) firm tofu
- 4 slices ginger
- 2 stalks green onions
- 4 pieces red dates (jujubes)
- 2 tbsp cooking oil
- 1 tsp salt
- 6 cups water
Instructions
- 1
Clean the fish head and pat dry. Cut the tofu into 1-inch cubes. Slice the ginger and chop the green onions into 2-inch pieces.
- 2
Heat 2 tbsp cooking oil in a large pot over medium-high heat. Add the fish head and sear until golden on both sides, about 3-4 minutes per side.
- 3
Add the 4 ginger slices and 6 cups water. Bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes, until the broth turns milky white.
- 4
Add the tofu cubes and 4 red dates. Simmer for another 10 minutes, until the tofu is heated through and the dates are plump.
- 5
Season with 1 tsp salt (adjust to taste). Stir in the green onions and cook for 1 minute, until fragrant. Serve hot.
Tools you’ll need
- large pot
- spatula
- knife
- cutting board
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