Fish and tofu soup

Ingredients for 4 servings:

• 225 g tilapia or catfish fillet
• ½ tsp cornstarch
• 1 tsp soy sauce, light
• 1 tsp rice wine (Shaoxing) or sherry or mirin
• ½ tsp sesame oil
• ½ tsp salt
• ½ tsp pepper, white or black
• 2 tbsp vegetable oil
• 1 piece(s) ginger root
• 6 shiitake mushrooms
• 6 chili pepper(s), dried, red, the less
• 1 cup bean sprouts
• 1 liter chicken broth
• 350 ml water
• ½ Chinese cabbage
• 250 g natural tofu
• 1 tsp sesame oil
• Salt
• 1 spring onion(s)
• some coriander leaves
• 2 tbsp oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cut the fish fillets into pieces and place in a bowl. Mix all the marinade ingredients together and pour over the fish pieces. Mix everything together and set aside. Peel the ginger and slice it thinly. Remove the tough stems from the fresh mushrooms and slice them. Slice the tofu. Quarter the Chinese cabbage and remove the core. Then cut into strips. Slice the spring onions into rings. Set everything aside in small bowls, handy. Heat the oil in a large wok over medium heat. Stir-fry the ginger and mushrooms for about 2 minutes, until fragrant and lightly browned. Add the dried chilies and stir-fry for another 30 seconds if you prefer a spicy version. Add the soy sauce and stir-fry for another minute. Add the chicken stock, water, Chinese cabbage, tofu, and sesame oil. Bring everything to a boil and season with salt. Once boiling, place the fish fillets one at a time on the surface of the soup to prevent the pieces from sticking together. Set the stove to medium-high heat. Gently stir the fillets so that each piece is submerged in the boiling soup. Bring the soup to a final boil. Serve immediately with spring onions and cilantro. Or pour over a bowl of rice! Approx. 234 kcal per serving.