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Carp, Tofu and Loofah Soup
This comforting soup brings together the sweet delicate flavor of fresh carp with the mild earthy taste of loofah creating a truly soothing dish that is both light and nourishing. The firm texture of the tofu adds a pleasant contrast while the chopped scallions and ginger bring in subtle aromatic notes that enhance the overall […]
- Prep
- 18m
- Cook
- 30m
- Total
- 48m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Carp, Tofu and Loofah Soup
| Ingredient | Amount |
|---|---|
| Carp | 1 as needed |
| Firm tofu | 1 as needed |
| Loofah | 1 as needed |
| Salt | to taste |
| Scallions (chopped) | to taste |
| Eggs | 2 as needed |
| Ginger | to taste |
- Carp1 as needed
- Firm tofu1 as needed
- Loofah1 as needed
- Saltto taste
- Scallions (chopped)to taste
- Eggs2 as needed
- Gingerto taste
Cooking StepsHow to cook Carp, Tofu and Loofah Soup step by step
-
Step 1Prep the ingredients: slice the loofah, cut the tofu into pieces, and slice the ginger.
-
Step 2Heat oil in a wok and pan-fry the 2 eggs until fragrant, breaking them into pieces. Remove and set aside.
-
Step 3Pan-fry the carp until fragrant, then add water and ginger slices. Cover and simmer for 3 minutes (or until the broth turns milky white). Break the fish apart and simmer for another 2 minutes, then strain out and discard the fish bones and debris using a fine sieve.
-
Step 4Add the tofu and eggs back into the broth. Season with salt to taste.
-
Step 5Once the tofu is cooked through, add the loofah.
-
Step 6Simmer until the loofah turns bright green, then garnish with chopped scallions and serve.
Carp, Tofu and Loofah Soup
This comforting soup brings together the sweet delicate flavor of fresh carp with the mild earthy taste of loofah creating a truly soothing dish that is both light and nourishing. The firm texture of the tofu adds a pleasant contrast while the chopped scallions and ginger bring in subtle aromatic notes that enhance the overall […]
Ingredients
- 1 as needed Carp
- 1 as needed Firm tofu
- 1 as needed Loofah
- to taste Salt
- to taste Scallions (chopped)
- 2 as needed Eggs
- to taste Ginger
Instructions
-
Prep the ingredients: slice the loofah, cut the tofu into pieces, and slice the ginger.
-
Heat oil in a wok and pan-fry the 2 eggs until fragrant, breaking them into pieces. Remove and set aside.
-
Pan-fry the carp until fragrant, then add water and ginger slices. Cover and simmer for 3 minutes (or until the broth turns milky white). Break the fish apart and simmer for another 2 minutes, then strain out and discard the fish bones and debris using a fine sieve.
-
Add the tofu and eggs back into the broth. Season with salt to taste.
-
Once the tofu is cooked through, add the loofah.
-
Simmer until the loofah turns bright green, then garnish with chopped scallions and serve.
