Fish Maw Soup

Fish maw snow fungus soup

Servings: 4 servings
Author: Marvellina
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Ingredients

  • 1-2 large dried fried fish maw soaked in hot water until soft - about 20-30 minutes
  • 1 Tbsp of cooking oil
  • 1- inch of fresh ginger peeled and minced
  • 1 clove of garlic minced
  • 4 cups of chicken stock
  • 3 shitake mushrooms soaked in warm water until plump and sliced
  • 10 meat balls or you can use 2 chicken thighs cut into medium size pieces
  • Salt and Pepper to taste

Recommended Chinese herbs :

  • 1 large white snow fungus soaked in water until plump and cut into smaller pieces
  • 4-5 Chinese red dates
  • 1-2 Jujube
  • 3-4 Chinese yam huai shan
  • 1/4 cup lotus seeds
  • 1/4 cup barley

Instructions

Cooking on stove top:

  • Preheat a large pot over high heat. Add the cooking oil. Add garlic and ginger and saute until they are fragrant. Add in the mushrooms and chicken pieces (if used) and continue to saute until fragrant and turn opaque in color
  • Add the chicken stock and the rest of the Chinese herbs (if using) and bring to boil. Lower the heat to let it gently simmer for about 30 minutes. Add the fish maw and meatballs (if using) and lower to heat to let it cook for another 10 minutes. Be careful not to overcook the fish maw or they will be all mushy. Season with salt to your taste

Cooking with Instant Pot:

  • Press the saute mode. When it's on, add the cooking oil. Add garlic and ginger and saute until they are fragrant. Add in the mushrooms and chicken pieces (if used) and continue to saute until fragrant and turn opaque in color
  • Turn off the saute mode and add the chicken stock and the rest of the Chinese herbs, fish maw and meatballs (if using) and press pressure cooker, high pressure and set the timer to 8 minutes. When the 10 minutes is up, turn the steam release handle to venting and then carefully open the lid. Season with salt to your taste