FISH SOUP WITH TOFU AND CUCUMBER
Light and aromatic fish soup with tofu, cucumber, ginger and sesame oil, inspired by Asian flavours.
TIME: 40 MINUTES
DIFFICULTY: EASY
SERVINGS: 4
NUTRITIONAL FACTS
Calories
310
Fats
18 g
Saturates
3 g
Carbs
10 g
Sugars
4 g
Protein
30 g
Fibre
2 g
Salt
0.7 g
Nutrition values are estimated per serving and may vary depending on the ingredients used.
INGREDIENTS
- 600 g sole fillet, cut into cubes
- 200 g tofu, cut into small cubes
- 1 cucumber, peeled, seeded and sliced
- 12 baby carrots or 4 regular carrots, sliced
- 1 whole onion
- 4 garlic cloves
- 40 g fresh ginger, sliced
- 2 star anise pods
- 2 litres water or fish stock
- 3 –4 tbsp sesame oil
- Salt, to taste
EQUIPMENT
- Large pot or wok
- Sharp knife
- Cutting board
- Ladle
METHOD
- We wash, dry and cut the sole fillet into bite sized cubes.
- We peel the cucumber, remove the seeds and slice it.
- We heat the sesame oil in a large pot or wok over medium heat.
- We lightly sauté the fish together with the cucumber for about 3 minutes.
- We add the carrots, garlic, whole onion, ginger and star anise.
- We pour in the water or fish stock and bring to a gentle boil.
- We lower the heat and simmer for 10 minutes.
- Three minutes before the end of cooking, we add the tofu cubes.
- We remove from the heat and finish with a drizzle of sesame oil.
- We serve the soup hot.
NOTES
- The soup should simmer gently, not boil aggressively.
- Tofu is added at the end to keep its texture intact.
- Star anise gives aroma, not sweetness, so use it sparingly.
