Straw Mushroom and Tofu Fish Soup Recipe
Staw mushroom makes the soup light sweet and full of mushroom’s taste. Tofu also adds its bean aroma to the soup. The fish soup is milk-white and has a strong milk aroma.
450g carp fish
60g straw mushroom
2 slices ginger slices
1. To make soup to aromatic, you can fry tofu until golden brown. It can make tofu flavor dissolve into the soup and also prevent tofu to be too soft and crushed.
2. Add more ginger slices when simmering to effectively remove fishy smell.
Remove carp’s gills, scales, and gut. Wash and clean. Add oil into pot, fry carp until golden brown on both sides.
Peel luffa and cut into small pieces. Wash and clean tofu and straw mushroom.
Add water to a pot. Bring to a boil, then add all ingredients above into the pot. Cover and simmer over a small fire for 1 hour. Add salt for seasoning. Serve.