Vegan Fish Soup

This humble Chinese-style milky fish soup is smooth, silky, fragrant and a comforting dish, paired with rice vermicelli noodles and fried to-fish.

Growing up in Singapore, every time I fell sick I would turn to having fish soup at my nearby hawker center. It’s made with simple ingredients and is warm & comforting for the belly. Not only that, it is infused with ginger, tomatoes and herbs that encourages you to stop for a moment and enjoy the broth.

The milkiness comes from evaporated milk, but we’re using unsweetened oat milk for that versatile savouries. We’re also pairing that with vegan to-fish (fried tofu fish), wrapped in a nori sheet and fried to perfection. Crispy on the outside, soft and tender on the inside.

What You Need

• extra firm tofu – coated in corn starch and fried to perfection
• nori sheets – can be used to coat the tofu and also add to the broth
• freshly sliced ginger – fresh ginger gives the most aromatic flavour
• spring onions – both white and green parts
• shaoxing wine and vegan fish sauce – I always stock up on these sauces in my pantry as they can be used for a wide variety of asian dishes!
• salt and sweetener
• vegan kombu dashi – you can substitute this with mushrooms stock powder
• tomatoes – juice from the tomatoes adds flavour to the broth
• rice vermicelli noodles – you can use any other time of noodles but rice vermicelli would be the best option for this recipe, as made traditionally!