How to Make Fish Maw Soup – A Vegetarian Alternative
Learn how to make fish maw soup with a vegetarian twist! This nourishing recipe uses yuba and snow fungus for a collagen-rich, flavorful, and healthy soup.
Ingredients
Vegetarian Fish Maw Substitutes
- 1 cup dried beancurd skin yuba
- 1/2 cup snow fungus white fungus, rehydrated and chopped
- 1/2 cup shiitake or wood ear mushrooms sliced
Broth Base
- 6 cups mushroom broth miso broth, or kelp-based dashi
- 1- inch piece ginger sliced
- 1 tablespoon soy sauce or tamari for gluten-free option
- 1 teaspoon sesame oil
- 1 tablespoon Shaoxing wine optional, omit for vegan version
Flavor Enhancers & Nutrition Boosters
- 2 tablespoons goji berries
- 1 teaspoon salt or to taste
- 1/2 teaspoon white pepper
Thickening Agent
- 2 tablespoons cornstarch mixed with 1/4 cup water cornstarch slurry
Instructions
1️⃣ Preparing the Vegetarian Fish Maw Substitute
- Soak dried beancurd skin (yuba) in warm water for 15–20 minutes until soft, then cut into strips.
- Soak snow fungus in warm water for 30 minutes, remove the hard center, and tear into small pieces.
- If using dried mushrooms, soak them in warm water for 20 minutes, then slice thinly.
2️⃣ Making the Broth
- In a large pot, bring 6 cups of broth to a simmer.
- Add ginger slices, mushrooms, and Shaoxing wine (if using).
- Let the broth cook for 20–30 minutes to infuse deep flavors.
3️⃣ Cooking & Combining Ingredients
- Add the rehydrated yuba, snow fungus, and goji berries to the broth.
- Let simmer for 10–15 minutes to allow flavors to meld.
- Season with salt, white pepper, and soy sauce to taste.
4️⃣ Final Touches & Adjustments
- Stir in the cornstarch slurry while continuously stirring to slightly thicken the soup.
- Simmer for another 2–3 minutes until the consistency is smooth.
- Adjust seasoning if needed and serve hot.
Notes
Nutrition Information (Per Serving)
- Calories: ~180 kcal
- Protein: 8g
- Carbohydrates: 22g
- Fat: 5g
- Fiber: 4g
- Sodium: 480mg