Hot and Sour Fish Soup

5.0 from 3 reviews

Author: Anita Jacobson




Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hour

Serves: 8


  • 2 tablespoon oil
  • 8 cloves garlic, minced
  • 2 inch ginger, thinly sliced
  • 4 scallions, separate white and green parts, thinly sliced
  • 5-10 dried chili pepper
  • 5-10 Sichuan peppercorn
  • 2 carrots, peeled and cut into wedges
  • 15 gram dried wood ear fungus, soaked in warm water to rehydrate (*)
  • 1 Chinese pickled mustard greens, rinse until water is clear, then chop into bite sizes
  • 1 tomato, cut into wedges
  • 8 cups water
  • 1/2 tablespoon salt (or to taste)
  • 1/2 tablespoon sugar (or to taste)
  • 1 teaspoon ground white pepper
  • 800 gram firm white fish fillet, cut into bite size slices
  • 1 block silken tofu, cubed
  • 2 stalks coriander leaves for garnish (optional)


  1. Heat oil in a soup pot on medium high and fry garlic, ginger, white parts of scallions, dried chili pepper, and Sichuan peppercorns until fragrant. About 3 minutes.
  2. Add carrots and wood ear fungus. Cook for another 2 minutes.
  3. Add mustard greens and tomato. Cook for another 2 minutes.
  4. Pour the water into the pot and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
  5. Season the soup with salt, sugar, and ground white pepper. Adjust the amount of salt and sugar as needed.
  6. Return the soup to a boil, add slices of fish and tofu cubes. Cook until the fish is firm and cooked, about 1-2 minutes.
  7. Turn off heat. Serve hot with coriander leaves and green parts of scallions as garnish.


  • (*) or about 100 gram fresh wood ear mushroom

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