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White Radish Crucian Carp Soup

White Radish Crucian Carp Soup

White radish crucian carp soup is a classic nourishing soup, beloved for its milky white broth, delicious taste, and rich nutrition. This soup combines the umami flavor of crucian carp with the gentle sweetness of white radish, offering benefits for strengthening the spleen, stimulating appetite, promoting urination to reduce swelling, and nourishing yin to moisten dryness. It is especially suitable for consumption during autumn and winter seasons, making it a healthy soup suitable for all ages.

1Ingredients needed

Main ingredients

  • Crucian carp2 (about 500g)
  • White radish1
  • Tofu200g

Seasonings

  • Ginger1 large piece
  • Green onions3 stalks
  • Cooking wine2 spoons
  • Saltappropriate amount
  • White pepperappropriate amount
  • Cooking oilappropriate amount
  • Cilantroa little

2Production steps

1

Prepare crucian carp

Scale, gill, and gut the crucian carp, wash clean and dry with kitchen paper. Make 2-3 cuts on each side of the fish for better flavor absorption. Marinate with a little salt and cooking wine for 10 minutes to remove fishy smell.

2

Prepare ingredients

Peel white radish and cut into thin slices. Cut tofu into cubes, slice ginger, cut green onions into sections, and cut cilantro into sections for later use.

3

Pan-sear fish

Heat oil in the wok, add ginger slices and sauté until fragrant, then add crucian carp and slowly pan-fry over low heat until both sides are golden brown. This step makes the broth more flavorful.

4

Cook broth

Add cooking wine, then add sufficient boiling water (to cover the fish). Bring to a boil over high heat, skim off foam, reduce to medium heat and cook for 15 minutes until the broth becomes milky white.

5

Add radish and tofu

Add white radish slices and continue cooking for 10 minutes until the radish becomes transparent. Then add tofu cubes and cook for another 5 minutes.

6

Season and serve

Season with appropriate amount of salt and white pepper, sprinkle with green onion sections and cilantro sections before serving. The soup has milky white color and delicious taste.

💡Making Tips

  • •Always dry the fish before pan-frying to prevent oil splattering and keep the fish skin from breaking easily.
  • •Use boiling water for making soup broth to achieve the milky white color and more delicious taste.
  • •Don't overcook the radish to maintain its crisp-tender texture and prevent nutrient loss.
  • •Adding white pepper at the end not only removes fishy smell but also adds depth to the soup and has a stomach-warming effect.