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Fish Maw Soup

   

Fish Maw Soup Recipe

Fish Maw Soup Recipe

Crab meat, chicken and abalone lends an luxurious touch to the soup, but you may omit them if preferred.

Serves: 2-4

Prep Time: 15 mins

Cook Time: 20 mins

Ingredients

  • 800ml of good soup broth (I use a mixture of chicken broth and some broth from the abalone can)
  • 25g fish maw soaked in hot water until softened, then cut to small pieces
  • 3 slices ginger
  • 4 pieces of woodear fungus soaked in hot water to soften and sliced thinly (discard the hard part on the centre underside of the fungus)
  • 4 fresh shiitake mushrooms stems removed and caps sliced
  • 200g cooked crab meat
  • 1 tsp dark soy sauce for the colour, adjust to your preference
  • cornstarch solution mix 2 heaped tbsp corn flour with 4 tbsp water
  • salt or light soy sauce to taste

Serving Suggestions

  • sliced abalone
  • shredded chicken (boil a piece of chicken breast for about 15 minutes, shred when the chicken is cooled)
  • coriander
  • black vinegar
  • white pepper powder

Directions

  1. Bring soup broth to a boil, add fish maw and ginger. Reduce heat and simmer for 10 minutes.
  2. Add fungus and shiitake mushrooms and simmer for 5 minutes.
  3. Add crab meat and bring to a simmer for another 3 minutes. Add dark soy sauce (1/4 tsp at a time) to acheive a slightly darker colour (adjust to your preference).
  4. Before using cornstarch solution, stir again to dissolve cornflour in the mixture. Slowly pour in the cornstarch solution while stirring until you reach the consistency desired. For thicker and starchier soup, add more cornstarch solution; for a more watery and soupy consistency, add more broth.
  5. Season with salt or light soy sauce if needed. Dish into serving bowls and top with abalone, chicken and coriander. Serve on the side white pepper powder and black vinegar.
                                           

Leave a Comment





19 Responses to “Fish Maw Soup”

  1. Xiaolu — February 10, 2011 @ 6:41 am

    For some reason the term “fish maw” just makes me smile hehe. I’ve never tried abalone (I’m a bad Chinese girl in so many ways!), but this soup sure makes me want to!

    Reply

  2. daphne — February 10, 2011 @ 8:16 am

    I’m a fan of fish maw too..esp in steamboat.. but this looks luxurious as well. I love how thick your soup is.mm.. need to find good fish maw!

    Reply

  3. Ellie (Almost Bourdain) — February 11, 2011 @ 6:17 am

    Fish Maw always reminds me of CNY. Love to have a bowl now.

    Reply

  4. jo — February 11, 2011 @ 7:25 pm

    Wiffy, happy CNY and hope you had a great celebration so far. Personally I’m not a fan of fish maw but your dish looks really good. I don’t mind the rest of the ingredients though.

    Reply

  5. Sherie @ maameemoomoo — February 15, 2011 @ 9:29 pm

    THIS is seriously good stuff!!!

    I was contemplating on cooking Buddha Jump Over The Wall for Day 15 but oh my gosh, when i saw the recipe, i almost fainted. Hahaha!

    I think i’ll cook this instead! Thank you babe, for the wonderful recipe!

    Reply

  6. Ken — June 27, 2011 @ 12:11 pm

    Crab Meat with Fish Maw is my favourite. It a must have for me in the restaurant whenever i have dinner with my family. However, I am starting to noticed that the restaurant is cheaping out on the consumer….they diced the fish maw really fine right now instead of a good chewy size. So, see if I can make it according to your recipe…

    Reply

  7. Geoffrey Teng — December 11, 2011 @ 11:25 pm

    hihi, when is the ginger used? caused i’m not seeing ginger being used in your steps..

    Reply

    • wiffy replied: — December 17th, 2011 @ 10:15 pm

      Thanks for letting me know. I added to step 1, amended the recipe.

      Reply