How to Make the Best Winter Nourishing Soup with Crucian Carp and Tofu?

Q: Can I use frozen Crucian carp instead of fresh?
A: Yes, but fresh fish ensures better flavor and texture.

Q: What can be used as a substitute for peanut oil?
A: Any mild-flavored cooking oil like vegetable or canola oil can be used.

Q: Is it necessary to use a non-stick pan for frying the fish?
A: While a non-stick pan is helpful to prevent sticking, a well-seasoned cast iron or regular pan can also work with enough oil.

Q: How do I know when the soup is ready?
A: The soup is ready when it turns milky white and the flavors are well-blended, usually after simmering for about 40 minutes.

Crucian Carp and Tofu Winter Nourishing Soup

Notes

Ingredients:

Fresh Crucian carp (400g)
Firm tofu (300g)
Cilantro (1 bunch)
Green onion (1 stalk)
White parts of scallions (3 segments)
Fresh ginger (4 slices)
White pepper powder (2 teaspoons)
Salt (2 teaspoons)
Peanut oil (3 tablespoons)
Boiling water (900ml)

Instructions:

Clean the Crucian carp, remove scales and innards, and pat dry with kitchen paper. Slice the tofu into 1cm thick pieces.
Chop cilantro and green onion. Set aside.
Heat peanut oil in a non-stick pan. Fry the fish over high heat until both sides are golden brown.
Transfer the fish to a clay pot. Add scallion whites and ginger slices, then pour in boiling water.
Add 1 teaspoon of white pepper powder. Cover and bring to a boil over medium heat, then simmer on low heat for 20 minutes until the soup turns white.
Add tofu and salt, continue to simmer for another 20 minutes. Before serving, sprinkle the remaining white pepper powder, green onion, and cilantro.
Enjoy a delicious, nutritious milky white Crucian carp and tofu soup, perfect for cold winter days.