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Fish, East Asian

Fish and tofu soup with rice

Fish and tofu soup with rice is a Chinese style broth made with cod and ginger, serving 4, ready in 35 minutes, easy to make, for about €3.90 per person. The trick is searing the fish well before adding the boiling water, that's what turns the broth white and hearty.

A milky fish and tofu broth with ginger, gentle and warming, like the soups you'd simmer on a weeknight in a Chinese kitchen.

Fish and tofu soup with rice
Total time
35 min
Difficulty
Easy
Cost per person
€3.90
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

It's a milky, lightly peppery broth where the cod flakes apart and the tofu turns soft. Ginger warms things up without any sharp bite, while scallions and cilantro add freshness at the end. The rice, cooked separately, sits on the side, so everyone spoons in as much as they like.

This is the kind of soup Mon Chou turns to on a weeknight when you want something comforting without much fuss. It works well for adults and curious teenagers, a bit less for younger kids who aren't always fans of ginger or tofu.

The ingredients

4 people

Fish counter

  • Cod loin 500 g

Dairy

  • Firm tofu 300 g

Fruits and vegetables

  • Fresh ginger 40 g
  • Scallions 3
  • Fresh cilantro 1 bunch

Pantry

  • White pepperoften in the pantry 1 tsp
  • Neutral oiloften in the pantry 3 tbsp
  • Rice wine or sherryoften in the pantry 3 cl
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch

Allergens Fish, Soy

The step by step recipe

  1. Cut the fish into large chunks, the tofu into cubes, and thinly slice the ginger.

    Keep the skin on, it adds collagen that whitens the broth.

  2. Heat the oil in a pot, sear the ginger, then the fish on each side. 5 min

    Don't stir, let a nice crust form.

  3. Pour in 1.2 liters of boiling water all at once, add the wine, and let it boil hard. 12 min

    A strong boil emulsifies the fat, which makes the broth opaque.

  4. Cook the rice in salted water, then drain it. 11 min

    Serve it on the side, everyone adds their own to the soup.

  5. Add the tofu, season with salt and pepper, and let it simmer for five minutes. 5 min

    Taste and adjust the salt only at the end.

  6. Sprinkle with scallion and cilantro, serve in bowls.

    Add a splash of rice vinegar at the table.

Our tips to get it right

  • Pick very fresh fish with firm flesh, so it holds together in chunks through cooking instead of falling apart in the broth.
  • Pour the water in all at once while it's truly boiling, not lukewarm and not gradually, that thermal shock is what whitens the broth.
  • Cook the rice while the broth is boiling hard, everything will be ready together without anything going cold.

The variations

  • Swap the cod for hake or pollock, two firm white fish that hold up just as well during cooking.
  • For a vegetarian version, skip the fish and double the tofu, searing it well in its place to keep the broth flavorful.
  • To save time, skip searing the fish and go straight for a plain broth, less white but just as good.

What to serve it with

  • A few rice crackers on the side
  • A cup of hot green tea
  • Extra steamed vegetables

Storage

The broth keeps for 2 days in the fridge in a sealed container, stored separately from the rice. It freezes well without the tofu or rice, which both change texture once thawed. Reheat gently over low heat, without letting it boil hard, so the fish stays intact.

Questions about this dish

Why does the broth sometimes stay clear instead of turning white?

Usually the fish wasn't seared enough or the water wasn't boiling hot when added. The shock between the hot oil and the boiling water is what emulsifies and whitens the broth.

Can you use something other than rice wine?

Dry sherry works very well, as called for in the recipe. If you're out, a little rice vinegar diluted in water gives a similar tang, used in a smaller amount.

Can this soup be made ahead of time?

You can make the broth and cook the rice a few hours ahead, keeping them separate. Add the tofu and finish cooking right before serving so it stays soft.

Can firm tofu be swapped for silken tofu?

That's not ideal here, silken tofu breaks apart too easily in a boiling broth. Firm tofu holds its cube shape and stands up better to cooking.

How long does it take to make a fish and tofu soup with rice?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a fish and tofu soup with rice?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a fish and tofu soup with rice cost?

About €3.90 per serving, or €15.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, soy. Always check the labels of the products you buy.

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