Fish and Cabbage Egg-Drop Soup
It's end of March but some days are still chilly and cold in the high 50s. Such weather calls for soups - not stew-like winter soup but something warm yet light and soothing like this spring weather Fish and Cabbage Egg-Drop Soup.
This Fish and Cabbage Egg-Drop Soup is loaded with carrots, Napa cabbage and fresh mushrooms then finished off with egg-drop/wash, lots of fresh cilantro and final touch of fragrant sesame oil - a all-in-one side-dish soup, perfect either on its own or paired with steamed rice.
Fish and Cabbage Egg-Drop Soup
Ingredients:
1 snapper fillet, sliced to bite-size, season/marinate with sea salt, ground white pepper, sesame oil, sake
3 thin slices ginger
2 cloves garlic, minced
1/2 medium-sized organic carrot, thinly sliced
3 fresh shiitake mushrooms, some enoki mushrooms
3-4 Napa cabbage whole leaves, thinly sliced
Chicken stock or water adjust accordingly
Fresh cilantro, roughly chopped
Salt and pepper to taste
Directions:
In a little (about 1tsp fry the ginger, garlic, carrots, shiitake for 5
minutes then top with chicken stock/water and allow to simmer till
carrots and shiitake mushrooms are tender. This will take about 8-10 minutes.
Then add the Napa cabbage, enoki mushrooms and gently add the fish
slices to the simmering liquid/soup. Cover the pot and allow to
gradually come to simmer to cook the fish. When the fish is cooked, turn
off heat. A little salt and ground white pepper to taste with 1-2 drops
of sesame oil. Serve with generous amount of cilantro.
Tag: fish cabbage soup
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