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.
Servings: 2
Ingredients
Fried To-fish
- 150 g extra firm tofu
- 2 tbsp corn starch
- 1 slice nori sheet
- olive oil for frying
Fish Broth
- 5 slices ginger
- 8-10 spring onions
- 1 tomato
- 1 tbsp kombu dashi
- 1 tsp sweetener
- 2 tbsp shaoxing wine
- 1 tbsp vegan fish sauce
- 1/4 tsp white pepper
- 2 cups water
- 1/2 cup unsweetened oat milk
- 1 tbsp sesame oil
- salt
Garnish
- 2 servings rice vermicelli noodles
- spring onions
Instructions
- Slice tofu into squares and slice nori sheets according to that size. Place the nori sheet on one side of the tofu and coat evenly in corn starch. Repeat for rest of the tofu pieces.
- Pan fry in olive oil or any other neutral oil until crispy.
- To a pan, add any leftover oil from frying. Add ginger slices and saute until fragrant.
- Add 2 cups of water, kombu dashi, sauces, sugar and give them a good mix. Bring to a boil.
- Add sliced tomatoes, garlic powder and give it a good mix.
- Add oat milk and give it a good mix. Add spring onions and season with salt and sesame oil. Let the flavours infuse.
- Lastly, add nori sheets and boil for 1 to 2 minutes.
- Pour broth over cooked rice vermicelli noodles and garnish with to-fish and more spring onions.