What Is Fish Maw Soup Made Of?

At its core, fish maw soup consists of simple yet wholesome ingredients. The star of the dish, fish maw, is complemented by a flavorful broth made from chicken stock, crab meat, or other seafood. Seasonings like salt, white pepper, and chicken bouillon round out the flavor profile. For added texture, ingredients like egg ribbons or mushrooms may also be included. This combination creates a dish that’s both nourishing and luxurious.

Is Fish Maw Soup Healthy?

Yes, fish maw soup is widely considered a healthy option. Fish maw is packed with collagen, which supports skin health and joint function. The soup is also low in fat and high in protein, making it an excellent choice for those aiming to maintain a balanced diet. Additionally, the light, soothing broth is easy on the stomach, making it suitable for all ages.

Why Is It Called Fish Maw?

The term "fish maw" refers to the swim bladder of a fish, which helps it maintain buoyancy. When dried and prepared, this part of the fish transforms into a prized ingredient with a unique, spongy texture. It’s this ingredient that gives the soup its distinctive name.

How to Store and Reheat Fish Maw Soup

To store leftovers, transfer fish maw soup to an airtight container and refrigerate for up to 3 days. When reheating, do so over low heat to avoid overcooking the ingredients. Add a splash of water or broth to maintain the soup's original consistency.

Fish Maw Soup: A Nourishing Delicacy Packed with Collagen

Name: Fish Maw Soup: A Culinary Treasure
Prep time: PT-484904H6M58S
Cook time: PT-484904H6M58S
Total time: PT-484904H6M58S
Cuisine: Chinese
Ingredients: 3 liters chicken stock; 100 grams fried fish maw (soaked and softened); 200 grams crab meat (fresh or frozen, thawed); 2 large eggs (beaten); 1 tablespoon chicken bouillon powder; 1 teaspoon salt (or to taste); 5 tablespoons potato starch (or cornstarch); 3/4 cup water (for the starch slurry); Optional: red vinegar, sesame oil, white pepper (for garnishing)

Description

This fish maw soup is a traditional Asian delicacy, featuring a rich, collagen-packed broth paired with tender seafood. Perfect for festive occasions or a nourishing meal, this silky, comforting soup is both healthy and indulgent.

Ingredients

Scale

3 liters chicken stock
100 grams fried fish maw (soaked and softened)
200 grams crab meat (fresh or frozen, thawed)
2 large eggs (beaten)
1 tablespoon chicken bouillon powder
1 teaspoon salt (or to taste)
5 tablespoons potato starch (or cornstarch)
3/4 cup water (for the starch slurry)
Optional: red vinegar, sesame oil, white pepper (for garnishing)

Instructions

Prepare the fish maw: Soak the fish maw in cold water overnight to soften. Rinse thoroughly and cut into small, bite-sized pieces.
Heat the stock: Bring the chicken stock to a gentle boil in a large pot.
Cook the fish maw: Add the softened fish maw to the stock and simmer for 10 minutes.
Add crab meat: Stir in the crab meat and continue simmering for another 5 minutes.
Thicken the soup: Mix the potato starch with water to create a smooth slurry. Slowly pour it into the simmering soup while stirring until the desired thickness is achieved.
Incorporate eggs: Gradually drizzle the beaten eggs into the soup, stirring gently to create silky egg ribbons.
Season: Adjust the flavor with chicken bouillon powder, salt, and white pepper as needed.
Serve and garnish: Ladle the soup into bowls, garnishing with red vinegar, sesame oil, or additional white pepper to taste.

Notes

Variations: Replace crab meat with shrimp or scallops for a unique twist.
Tips: Use red vinegar for a touch of acidity that complements the broth.
Dietary Adjustments: Substitute chicken stock with vegetable broth and omit seafood for a vegetarian version.

Prep Time: PT8H (including soaking time for fish maw)
Cook Time: CT30M
Category: Dinner, Soup
Method: Stovetop
Cuisine: Chinese, Asian

Nutrition

Serving Size: 1/6 of recipe
Calories: 120 kcal
Sugar: 1 g
Sodium: 450 mg
Fat: 3 g
Saturated Fat: 1 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 1 g
Protein: 12 g
Cholesterol: 70 mg

Keywords: Fish maw soup, collagen-rich soup, Asian soup recipe, seafood soup, Chinese delicacy, nourishing fish maw dish