Spicy Cod Fish and Tofu Soup

Name: Spicy Cod Fish and Tofu Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 1 lb fresh cod, fillets cut into medium size pieces (scrod or haddock as a substitute); 4 ounces ground pork (or ground turkey, chicken, beef); 14 ounces tofu, soft, medium firm (not the very soft silken tofu); 6 cups chicken stock (or wonton soup powder); 2 tablespoons peanut oil; 1 garlic clove, chopped up; 1 piece ginger, chopped up (small); 3 tablespoons cornstarch, in; 3 tablespoons water, stir; 1 tablespoon soy sauce; 1/4 teaspoon mild curry powder; 1/8 teaspoon cayenne pepper (tabasco sauce as a substitute); 1/8 teaspoon sugar; 1 tablespoon rice wine; 2 teaspoons sesame oil; 2 scallions, trimmed, cleaned and cut into 1/2 long pieces (can also add or substitute leek)

⏱ 35 mins 🍽 6 serving(s) 🏷 Soy/Tofu

This is a favourite wholesome soup featuring cod and tofu in a lightly spiced broth. The recipe can be adapted by using less stock and more cornstarch to create a thick sauce, perfect for serving over white rice. It comes together quickly for a satisfying meal.

Ingredients

1 lb fresh cod, fillets cut into medium size pieces (scrod or haddock as a substitute)
4 ounces ground pork (or ground turkey, chicken, beef)
14 ounces tofu, soft, medium firm (not the very soft silken tofu)
6 cups chicken stock (or wonton soup powder)
2 tablespoons peanut oil
1 garlic clove, chopped up
1 piece ginger, chopped up (small)
3 tablespoons cornstarch, in
3 tablespoons water, stir
1 tablespoon soy sauce
1/4 teaspoon mild curry powder
1/8 teaspoon cayenne pepper (tabasco sauce as a substitute)
1/8 teaspoon sugar
1 tablespoon rice wine
2 teaspoons sesame oil
2 scallions, trimmed, cleaned and cut into 1/2 long pieces (can also add or substitute leek)

Method

Place the peanut oil into a large pot, followed by the garlic and ginger.
Cook while stirring for roughly 15 seconds.
Introduce the ground meat and stir fry for about 1 minute, then pour in the soy sauce.
Pour in the soup stock and add the curry powder, cayenne pepper and sugar, then bring to a simmer.
Add the fish pieces and let them simmer for approximately 3-5 minutes, ensuring they are not overcooked.
Put in the tofu and rice wine, then cook for about 2+ minutes.
Add the cornstarch mixture to thicken the soup, stirring gently to avoid breaking the fish or tofu. Stir in the sesame oil and scallions with one final gentle mix.
Ladle the soup into individual bowls for serving.
For a sauce version, use only 3-4 cups of stock and add 2 or more tablespoons of cornstarch for your preferred thickness. Bring to a boil to thicken, then serve on plates with white rice.
Adjust the level of spices according to your preference before enjoying.

Nutrition (per serving)

Sodium569000 mg

Recipe details

CategorySoy/Tofu

AuthorSkipperSy