Fish Maw Soup
A comforting and nutritious Asian soup made with fish maw, chicken, and mushrooms, perfect for warming nights.
Nutrition
Calories: 180cal
Carbohydrate: 12g
Protein: 22g
Fat: 6g
Cholesterol: – -mg
Sodium: 1200mg
Difficulty Level: easy
30 min Prep
2 hr Cook
2 hr 30 min Total
4 Servings
Ingredients
- 100g dried fish maw
- 200g chicken breast, sliced thinly
- 5 dried shiitake mushrooms, soaked in warm water and sliced
- 5 cups chicken stock
- 1 carrot, peeled and sliced
- 1 inch piece of ginger, thinly sliced
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- Salt and pepper to taste
- 2 green onions, sliced for garnish
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Instructions
- Soak the dried fish maw in warm water for 20 minutes until softened. Drain and cut into bite-sized pieces.
- In a large pot, bring the chicken stock to a simmer over medium heat.
- Add the sliced ginger and carrot to the pot. Let it simmer for 15 minutes to infuse the flavors.
- Add the sliced chicken breast and sliced soaked mushrooms to the pot. Cook for an additional 10 minutes.
- Stir in the soy sauce, fish sauce, and fish maw. Let the soup simmer for another 30-40 minutes, allowing the flavors to meld.
- Taste the soup and adjust the seasoning with salt and pepper according to your preference.
- If you prefer a thicker soup, slowly stir in the cornstarch slurry while stirring continuously. Let it cook for a few more minutes to thicken.
- Drizzle sesame oil into the soup just before turning off the heat for an aromatic finish.
- Ladle the soup into bowls and garnish with sliced green onions. Serve hot.
