Fish Maw Soup

fish maw

🥗Healthier: tofu

💰Cheaper: dried mushrooms

Tofu provides a similar texture while being more accessible.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lighter and suitable for vegetarians.

dried scallops

🥗Healthier: canned clams

💰Cheaper: canned tuna

Canned clams offer a similar umami flavor at a lower cost.

sesame oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil is healthier and can be used for sautéing.

Begin by boiling some water and add 6-8 slices of fresh ginger.

Add 4 pieces of fish maw to the boiling water, making sure to flip and turn them so they are submerged. Cook for 15 minutes until medium soft.

In another pot, boil water and add pork bones or chicken bones. Boil for 15 minutes.

In a bowl, add hot water and soak 10-15 dried shiitake mushrooms for at least half an hour.

After boiling, use a strainer to fish out the fish maw and clean the quail eggs and sliced bamboo, rinsing them well.

Using the same pot, boil the bamboo and quail eggs for at least 15 minutes.

Check on the pork bones after 15 minutes, then empty the pot into a strainer in the sink and rinse the bones with cold water to remove any residue.

In another pot, boil water, add 1 tablespoon salt, and the clean pork bones along with a few slices of fresh ginger. Partially cover the pot and add 1 tablespoon chicken powder, scooping out any foam that forms.

Check the bamboo and quail eggs after boiling for 15 minutes, rinse with cold water, and optionally remove the ginger slices.

Slice the fish maw into preferred sizes and rinse the shiitake mushrooms well to remove sand, then slice them thin.

Combine the fish meatballs with the bamboo and quail eggs, rinsing them again.

Add the fish maw and sliced shiitake mushrooms into the soup pot and cover, letting it boil for at least 30 minutes or until soft.

Stir the soup, then add the bamboo, quail eggs, and fish meatballs, letting it boil for another 20 minutes while partially covering the pot.

In a bowl, mix 1/4 cup cool tap water with 3-4 tablespoons tapioca flour until smooth.

After boiling for 20 minutes, turn down the heat to medium and slowly drizzle in the tapioca mixture to thicken the soup.

If the soup is not thick enough, mix another 2 tablespoons of water with 2 tablespoons tapioca flour and add it to the pot, stirring well.

Beat 4 eggs in a bowl, then slowly pour the egg mixture into the soup while stirring in circular motions to create egg flakes.

Taste the soup and season as desired, adding more salt and at least 1 tablespoon black pepper.

Add 1 tablespoon sesame oil into the pot, or drizzle a few drops into individual serving bowls if preferred.

If the soup is still not thick enough, mix another 3 tablespoons of tapioca flour with water and add it to the pot.

Let the soup boil for another 5 minutes, then it is ready to serve.

Slice green onions and cilantro for topping, if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens