Creamy carp and tofu soup is a nourishing Chinese classic loved for its delicate flavor and silky texture. Here’s a simple yet delicious recipe to make it at home.
Ingredients: 1 fresh carp (cleaned and sliced), 1 block soft tofu (cut into cubes), 1 ginger slice, 2 scallions, 1 egg white (for extra creaminess), water, salt, white pepper, and a splash of cooking oil.
Steps:
1. Prep the carp: Rinse fish slices, pat dry, and marinate with a pinch of salt and ginger for 10 minutes to remove any fishy odor.
2. Sauté aromatics: Heat oil in a pot, stir-fry ginger and scallions until fragrant. Add the carp slices and sear briefly until lightly golden.
3. Simmer the soup: Pour in enough water (about 4-5 cups), bring to a boil, then reduce to low heat. Skim off foam to keep the soup clear.
4. Add tofu: Gently drop in tofu cubes, simmer for 8-10 minutes until the fish is tender and the soup turns milky. For extra richness, whisk in an egg white slowly while stirring.
5. Season: Add salt and white pepper to taste. Garnish with chopped scallions before serving.
Tips: Use fresh carp for a sweeter taste; low heat ensures the soup stays creamy without curdling. This comforting soup is perfect for all ages, warming the body and soothing the soul. Enjoy!
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