Skip to main content
Firm TofuSoft Tofu

Fish Soup with Tofu

By June 30, 2021No Comments

Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOIE, Inc., 1998.


24 ounces tofu

1/2 pound white fish fillets *

1 red pepper, chopped fine

2 large dried mushrooms, soak in water until soft and drain

2 green onions

4 large Chinese cabbage leaves

1 teaspoon chopped ginger root

2 tablespoons oil

1 1/2 tablespoon soy sauce

1/2 teaspoon salt

2 cups soy milk or dairy milk

1 tablespoon cornstarch, dissolved in 1 tablespoon water

1 tablespoon dry white wine

1/8 teaspoon sesame oil



Cut tofu into 1/4″ thick slices.  Cut fish fillets into 1/2″ x 1″ pieces.  Marinate in 1 tablespoon wine and 1 1/2 tablespoons soy sauce.  Cut mushrooms into thin strips, cut green onion into  1 1/2″ long pieces, then cut lengthwise into halves and cut red pepper lengthwise into halves and remove seeds.  Chop red pepper.  Heat 1 tablespoons oil in wok until hot.  Add ginger root; stir-fry until light brown.  Add green onion, red pepper, mushroom and fish fillets; stir-fry 2 – 3 minutes.  Add soy milk, tofu and salt; cook until boiling.


Add cornstarch mixture and add 1/8 teaspoon sesame oil.  Cook until thickened.

* Red snapper, cod, halibut, perch, haddock, yellow pike, or skate fish fillets can be used for soup.


Makes 4 servings.

Close Menu

Wow look at this!

This is an optional, highly
customizable off canvas area.

About Salient

The Castle
Unit 345
2500 Castle Dr
Manhattan, NY

T: +216 (0)40 3629 4753
E: [email protected]