Chinese Cuisine
Catfish and Tofu Vegetable Soup
A comforting catfish soup featuring golden-fried fish, tofu, and fresh vegetables simmered in a flavorful broth. Finished with cilantro, minced ginger, and a drizzle of hot oil for extra aroma.
- Total
- 45 minutes
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Chinese Cuisine
- Method
- Stir-fry
- Total Time
- 45 minutes
- Difficulty
- Easy
- Main Ingredient
- whole fish Catfish
About This Recipe
A comforting catfish soup featuring golden-fried fish, tofu, and fresh vegetables simmered in a flavorful broth. Finished with cilantro, minced ginger, and a drizzle of hot oil for extra aroma.
Why You'll Love This Recipe
- Uses a steady cooking method that helps the ingredients absorb flavor gradually.
- Beginner-friendly enough for cooks who are still building confidence in the kitchen.
- Good for learning how seasoning and simmering build flavor over time.
- A useful tofu recipe for learning how texture and seasoning work together.
- Gives the dish a clear savory flavor profile without making the method feel complicated.
Ingredients
- 1 whole fish Catfish
- 300 g Tofu
- 300 g Mixed Leafy Greens
- 2 tbsp, chopped Cilantro
- 1 tbsp Minced Ginger
- 2-3 pieces Dried Chili Peppers
- 2 stalks Green Onions
- 5 slices Ginger Slices
- 1 pod Star Anise
- 1 tsp Sichuan Peppercorns
- 1 tbsp Cooking Wine
- 1 tbsp Light Soy Sauce
- 1 tsp White Pepper
- To taste Salt
- 3 tbsp Vegetable Oil
- 1.5 L Boiling Water
Ingredient Notes
These notes explain the role of the main ingredients so the recipe is easier to adjust.
whole fish Catfish
This ingredient helps define the flavor, texture, or structure of the dish.
Tofu
Tofu absorbs surrounding flavors, so sauce, broth, and aromatics matter more than heavy seasoning.
Mixed Leafy Greens
This ingredient helps define the flavor, texture, or structure of the dish.
, chopped Cilantro
This ingredient helps define the flavor, texture, or structure of the dish.
Ingredients & Techniques Used in This Recipe
These guides explain the key sauces, ingredients, and cooking techniques used in this recipe, so you can understand the dish instead of only following steps.
Sauce
Shaoxing Wine
Chinese cooking wine used in marinades, stir-fries, braises, and sauces.
Sauce
Light Soy Sauce
The everyday soy sauce for salt, umami, marinades, and stir-fry seasoning.
Ingredient
Sichuan Peppercorn
The citrusy, numbing spice behind many Sichuan dishes.
Technique
How to Stir Fry Properly
Learn heat control, ingredient order, sauce timing, and quick wok cooking.
Step-by-Step Instructions
Step 1
Clean the catfish thoroughly and remove any unwanted parts.
Step 2
Cut the tofu into cubes and prepare the fish head and fish pieces.
Step 3
Wash and prepare the vegetables.
Step 4
Finely chop the cilantro, minced ginger, and dried chili peppers.
Step 5
Prepare green onions, ginger slices, star anise, and Sichuan peppercorns.
Step 6
Pat the fish dry with paper towels.
Step 7
Heat oil in a pot and fry the fish until golden brown on both sides.
Step 8
Add the green onions, ginger slices, star anise, and Sichuan peppercorns. Stir-fry until fragrant.
Step 9
Add the tofu cubes and cook briefly.
Step 10
Pour in boiling water. Season with white pepper, cooking wine, and light soy sauce.
Step 11
Bring to a boil, then reduce heat and simmer for about 15 minutes.
Step 12
Add the prepared vegetables and season with salt to taste.
Step 13
Cook until the vegetables are tender but still vibrant.
Step 14
Transfer the soup to a serving bowl and top with cilantro, minced ginger, and dried chili peppers.
Step 15
Heat a small amount of oil until hot and pour it over the garnish to release its aroma.
Step 16
Serve immediately while hot.
Cooking Tips
- Patting the fish dry before frying helps achieve a golden crust and reduces oil splatter. Always use boiling water when making fish soup to produce a richer and creamier broth. Add leafy vegetables near the end of cooking to preserve their texture and color.
Serving Suggestions
- Serve it with steamed rice when you want a simple Chinese home-cooked meal.
- Pair it with a quick vegetable stir-fry or a simple pork, chicken, or tofu dish.
- If noodles or rice are included, it can work as a full meal on its own.
Recipe Card
A comforting catfish soup featuring golden-fried fish, tofu, and fresh vegetables simmered in a flavorful broth. Finished with cilantro, minced ginger, and a drizzle of hot oil for extra aroma.
Ingredients
- 1 whole fish Catfish
- 300 g Tofu
- 300 g Mixed Leafy Greens
- 2 tbsp, chopped Cilantro
- 1 tbsp Minced Ginger
- 2-3 pieces Dried Chili Peppers
- 2 stalks Green Onions
- 5 slices Ginger Slices
- 1 pod Star Anise
- 1 tsp Sichuan Peppercorns
- 1 tbsp Cooking Wine
- 1 tbsp Light Soy Sauce
- 1 tsp White Pepper
- To taste Salt
- 3 tbsp Vegetable Oil
- 1.5 L Boiling Water
Method
- Clean the catfish thoroughly and remove any unwanted parts.
- Cut the tofu into cubes and prepare the fish head and fish pieces.
- Wash and prepare the vegetables.
- Finely chop the cilantro, minced ginger, and dried chili peppers.
- Prepare green onions, ginger slices, star anise, and Sichuan peppercorns.
- Pat the fish dry with paper towels.
- Heat oil in a pot and fry the fish until golden brown on both sides.
- Add the green onions, ginger slices, star anise, and Sichuan peppercorns. Stir-fry until fragrant.
- Add the tofu cubes and cook briefly.
- Pour in boiling water. Season with white pepper, cooking wine, and light soy sauce.
- Bring to a boil, then reduce heat and simmer for about 15 minutes.
- Add the prepared vegetables and season with salt to taste.
- Cook until the vegetables are tender but still vibrant.
- Transfer the soup to a serving bowl and top with cilantro, minced ginger, and dried chili peppers.
- Heat a small amount of oil until hot and pour it over the garnish to release its aroma.
- Serve immediately while hot.
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