The Crucian Carp Tofu Soup is rich in nutrients and can replenish various elements such as protein, enhancing resistance. In Chinese dietary culture, this dish is known for its lactation-promoting, heat-clearing, and edema-reducing properties, making it a nourishing and healthful choice.
Traditionally, when used for nourishment or consumed by postpartum women, chili peppers are omitted to create a milder taste, and wolfberries are added to make the soup more healthy. Moreover, we usually typically simmer the soup for a longer time until the crucian carp becomes tender and soft. The main focus is on enjoying the broth rather than eating the fish flesh.
However, for daily consumption, I usually add some chili peppers and purple perilla to enrich the flavor. As I’m not fond of wolfberries, I didn’t include them. This dish pairs well with rice or noodles.
Let’s take a look at how to make this dish!
Ingredients
- One fresh crucian carp, 400g
- One block of tofu, 400g, cut into small cubes
- Scallions, cut into sections
- 4 slices of ginger
- 4 cloves of garlic, chopped into larger pieces
- Chili pepper, minced
- Purple perilla, sliced into small pieces (not too small)
- A pot of boiling water, preheated
It’s essential to use fresh crucian carp, as frozen ones may have a stronger fishy taste. After cleaning the fish, be sure to remove the black membrane from the abdomen as it can be quite fishy. Then, make several cuts on both sides of the fish. To facilitate better frying, I divided the fish into two parts.
Both tender and firm tofu are suitable for this dish. Tender tofu has a smooth texture, while firm tofu absorbs the soup well and tastes delicious.
Purple perilla is the essence of this dish. If unavailable, it can be omitted, but it will alter the taste. Please rest assured that the taste is also good without purple perilla.
The ginger and garlic are cut into larger pieces as they will be cooked for a longer time, making them easier to dissolve or soften.
Why do I use boiling water?
Using boiling water not only maintains the soup’s milky appearance but also removes the fishy taste, enhancing its deliciousness.
The tender texture of fresh fish is preserved when boiled in hot water, as the sudden high temperature causes the surface proteins to denature and solidify, maintaining the fish’s integrity. Additionally, the closure of protein pores on the fish’s surface prevents the loss of soluble nutrients and flavor, maximizing the fish’s nutritional value and delicious taste.
Seasonings
- Salt
- Chicken powder
How to Cook Crucian Carp Tofu Soup
For this dish, I use a non-stick pot with a coating, which is convenient for frying the fish and cooking the soup.
Step 1: Wipe the pot dry, then add oil and heat over high heat. Once the oil is hot, place the fish into the pan to fry. Avoid flipping or moving the fish too hastily. Wait for about a minute. Shake the pan gently; if the fish moves freely, then it’s time to flip it over to fry the other side. Fry until both sides have a slight golden crust.
Step 2: After frying the fish, add ginger, garlic, and minced chili pepper to stir-fry until fragrant. If you prefer less spicy soup, it’s better to hold off on adding the minced chili pepper initially. Because if the minced chili pepper is sautéed first and then cooked in the soup, it will make the soup much spicier compared to directly adding it to the soup later.
Step 3: Pour in boiling water to cover the fish. Boil over high heat for approximately 15 minutes.
Step 4: Once the soup turns milky white, add the tofu and season with salt and chicken powder. If using firm tofu, add it earlier and cook for a little longer.
Step 5: After about 5 minutes, add scallion sections and purple perilla, then bring to a boil again before serving.
Now you can enjoy the pleasantly savory Crucian Carp Tofu Soup. If you have leftover soup, you can add some noodles to cook together, which also tastes delicious.
