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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
 

  1. We wash, dry and cut the sole fillet into bite sized cubes.
  2. We peel the cucumber, remove the seeds and slice it.
  3. We heat the sesame oil in a large pot or wok over medium heat.
  4. We lightly sauté the fish together with the cucumber for about 3 minutes.
  5. We add the carrots, garlic, whole onion, ginger and star anise.
  6. We pour in the water or fish stock and bring to a gentle boil.
  7. We lower the heat and simmer for 10 minutes.
  8. Three minutes before the end of cooking, we add the tofu cubes.
  9. We remove from the heat and finish with a drizzle of sesame oil.
  10. 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.

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