Gallery
Black Tofu Pudding & Fish Head Casserole (River Fresh Soup)
This comforting dish combines soft silky tofu puddings with tender fish head for a rich mouthful of river fresh flavor that feels both familiar and special. The gentle sweetness from goji berries and ginger adds warmth while cilantro scallions bring a bright refreshing finish to every spoonful. It is a perfect hearty meal that brings […]
- Prep
- 27m
- Cook
- 45m
- Total
- 1h 12m
- Servings
- 4
- Difficulty
- Intermediate
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Black Tofu Pudding & Fish Head Casserole (River Fresh Soup)
| Ingredient | Amount |
|---|---|
| Fish head (bighead carp) | 1 as needed |
| Black tofu pudding | 300 as needed |
| White tofu pudding | 300 as needed |
| Cilantro or scallions | to taste |
| Goji berries | a handful |
| Ginger slices | 20 as needed |
| Solomon's seal (yuzhu) | 10 as needed |
| Angelica root (baizhi) | 1 as needed |
| Cooking wine | 1 ladle (for marinating + pan-frying) |
| Salt | to taste |
| MSG | a pinch |
| White pepper powder | to taste |
| Cooking oil | 1 ladle |
- Fish head (bighead carp)1 as needed
- Black tofu pudding300 as needed
- White tofu pudding300 as needed
- Cilantro or scallionsto taste
- Goji berriesa handful
- Ginger slices20 as needed
- Solomon's seal (yuzhu)10 as needed
- Angelica root (baizhi)1 as needed
- Cooking wine1 ladle (for marinating + pan-frying)
- Saltto taste
- MSGa pinch
- White pepper powderto taste
- Cooking oil1 ladle
Cooking StepsHow to cook Black Tofu Pudding & Fish Head Casserole (River Fresh Soup) step by step
-
Step 1
Split the fish head in half down the middle, rinse clean, and drain well. Add half a ladle of cooking wine and rub it evenly over the fish head.
-
Step 2
Heat oil in a wok and pan-fry the fish head until just cooked through, allowing excess moisture to evaporate. Fry both sides.
-
Step 3
Splash in half a ladle of cooking wine.
-
Step 4
Prepare the ginger slices, Solomon’s seal (yuzhu — if unavailable, substitute a small amount of codonopsis or angelica), and angelica root (baizhi).
-
Step 5
Add the ginger slices, Solomon’s seal, and angelica root to the pot.
-
Step 6
Pour in enough boiling water to cover, bring to a boil over high heat with the lid on, then reduce to medium-low and simmer for 20–30 minutes.
-
Step 7
Tear the black and white tofu pudding into large chunks by hand.
-
Step 8
After 30 minutes of simmering, the fish head broth should be thick, milky-white, and rich — not watery.
-
Step 9
Add the tofu pudding pieces to the pot.
-
Step 10
Continue simmering for about 5 minutes, letting the tofu pudding slowly soak up the fish broth.
-
Step 11
Season before finishing: salt, MSG, and white pepper powder (the soul seasoning of this dish).
-
Step 12
Add a sprinkle of cilantro or scallions and goji berries.
-
Step 13
Garnish with cilantro and goji berries before serving.
-
Step 14
Done! Remember: drink the soup first, then enjoy the tofu pudding. A bowl of this fish head tofu soup is perfect after a night of drinking — warm and soothing on the stomach. It’s also great for cutting through greasy meals. Soup nourishes: high protein, low fat.
Black Tofu Pudding & Fish Head Casserole (River Fresh Soup)
This comforting dish combines soft silky tofu puddings with tender fish head for a rich mouthful of river fresh flavor that feels both familiar and special. The gentle sweetness from goji berries and ginger adds warmth while cilantro scallions bring a bright refreshing finish to every spoonful. It is a perfect hearty meal that brings […]
Ingredients
- 1 as needed Fish head (bighead carp)
- 300 as needed Black tofu pudding
- 300 as needed White tofu pudding
- to taste Cilantro or scallions
- a handful Goji berries
- 20 as needed Ginger slices
- 10 as needed Solomon's seal (yuzhu)
- 1 as needed Angelica root (baizhi)
- 1 ladle (for marinating + pan-frying) Cooking wine
- to taste Salt
- a pinch MSG
- to taste White pepper powder
- 1 ladle Cooking oil
Instructions
-
Split the fish head in half down the middle, rinse clean, and drain well. Add half a ladle of cooking wine and rub it evenly over the fish head.
-
Heat oil in a wok and pan-fry the fish head until just cooked through, allowing excess moisture to evaporate. Fry both sides.
-
Splash in half a ladle of cooking wine.
-
Prepare the ginger slices, Solomon’s seal (yuzhu — if unavailable, substitute a small amount of codonopsis or angelica), and angelica root (baizhi).
-
Add the ginger slices, Solomon’s seal, and angelica root to the pot.
-
Pour in enough boiling water to cover, bring to a boil over high heat with the lid on, then reduce to medium-low and simmer for 20–30 minutes.
-
Tear the black and white tofu pudding into large chunks by hand.
-
After 30 minutes of simmering, the fish head broth should be thick, milky-white, and rich — not watery.
-
Add the tofu pudding pieces to the pot.
-
Continue simmering for about 5 minutes, letting the tofu pudding slowly soak up the fish broth.
-
Season before finishing: salt, MSG, and white pepper powder (the soul seasoning of this dish).
-
Add a sprinkle of cilantro or scallions and goji berries.
-
Garnish with cilantro and goji berries before serving.
-
Done! Remember: drink the soup first, then enjoy the tofu pudding. A bowl of this fish head tofu soup is perfect after a night of drinking — warm and soothing on the stomach. It’s also great for cutting through greasy meals. Soup nourishes: high protein, low fat.
