Crucian Carp, Shiitake Mushroom, and Tofu Soup

Name: Crucian Carp, Shiitake Mushroom, and Tofu Soup
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Soups
Ingredients: to taste Crucian carp; to taste shiitake mushroom; to taste Tofu; to taste Coriander; to taste Salt; to taste chicken essence; to taste Scallion; to taste Ginger

A milky crucian carp soup built on whole fish pan-fried golden, then simmered with shiitake and tofu in a clay pot until the broth turns pale, creamy, and mellow.

1 hrNewEasy Soups Pot-cook Savory

Instructions

1
Buying crucian carp at the market, it has to be wild. This step can be skipped 😂.
2
Clean the crucian carp and place it on a colander to drain the water. Wash and cut the shiitake mushrooms, cut the tofu. Wash the cilantro.
3
Put oil in the pan and a little bit of salt. Fry over low heat until both sides of the fish are golden brown.
4
Put oil in the clay pot to stir-fry the scallions and ginger, then add boiling water. Pour the fish fried in the pan into the clay pot and simmer over low heat for half an hour.
5
This step can be skipped. I have kids at home. So after the fish soup turns milky, I use a skimmer to take out the fish and the green onions and ginger and throw them away.
6
Add the shiitake mushrooms and tofu and continue to simmer for another ten or so minutes.
7
Add salt and chicken bouillon. If you like small green onions, you can chop the green onion leaves and put them in. I don't like it, so I just add coriander and drizzle with sesame oil.
8
When serving soup to children at home, pour from the top, as there may be small bones at the bottom of the pot. Take care.