Fish Head and Tofu Soup with Shredded Turnip
A comforting soup with tender fish head, silky tofu, and sweet turnip strips. The milky broth is nourishing and perfect for winter warming.
Ingredients
10 items- Fish head (fathead carp) 1 (about 500g)
- Silken or soft tofu 1 block (about 300g)
- White turnip (daikon) 1 (about 300g)
- Ginger 1 piece (20g)
- Scallions 2
- Shaoxing wine 2 tbsp
- Salt 1 tsp
- White pepper 1/2 tsp
- Cooking oil 3 tbsp
- Chicken bouillon (optional) 1/2 tsp
Nutrition
Steps （7 steps）
Clean fish head and cut into large pieces, pat dry. Marinate with 1 tbsp Shaoxing wine, a pinch of salt and white pepper for 10 minutes to remove fishiness.
Heat oil in a pot over medium heat, sauté ginger slices for 30 seconds. Place fish head pieces skin-side down, pan-fry until golden brown, about 3 minutes per side.
Add enough boiling water (about 2 liters) and bring to a boil over high heat. Skim off any foam. Boil vigorously for 5 minutes until broth turns milky white, then add scallion sections.
Add tofu cubes, reduce to medium-low heat and cook for 10 minutes until tofu floats and absorbs flavor. Avoid stirring to prevent tofu from breaking.
Add shredded turnip, turn to medium heat and cook 3-5 minutes until turnip strips become tender and translucent.
Season with 1 tsp salt, 1/2 tsp white pepper and a little chicken bouillon if using. Stir and adjust seasoning to taste.
Garnish with chopped scallions or cilantro just before serving. Ladle into bowls and serve hot.
Tips
Always pan-fry the fish head until golden before adding water; a vigorous boil is key to achieving a creamy broth. Add turnip strips at the end to keep them crisp-sweet.
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