Fish Maw Soup
Gather your family round this Lunar New Year with our tried-and-true Fish Maw Soup! Truly nourishing and light, it's the perfect soup for every occasion!
Servings: 8
Ingredients
- 3 L chicken stock
- 100 g fried fish maw (we get it from our local Asian supermarket)
- 500 g frozen crab meat (thawed)
- 3 eggs
- 3/4 tbsp salt (or to taste)
- 1 1/2 tbsp chicken bouillon powder
- 5 tbsp potato starch
- 3/4 cup water
Instructions
- On the night before cooking Fish Maw Soup, soak the fish maw in cool water to soften. The fish maw will float, so place a lid on top to push it further down. Change the water once or twice throughout the night to decrease the fishy smell.
- On the morning of, drain the water through a colander and use scissors to cut the fish maw into smaller pieces.
- Bring your chicken stock to boil then add the fish maw and crab meat. Give it a stir and season with salt and chicken bouillon powder. Let it cook on a low-medium heat for 20 minutes.
- Combine the potato starch and water to make a slurry. As soon as the water touches the starch, it will harden so use chopsticks or a spoon to stir until it becomes runny with no clumps.
- Slowly pour the slurry into the soup on a low heat and continually stir.
- Gently beat the eggs until combined and turn the heat down to low.
- Slowly pour the egg mix in large rings on the soup’s surface then let it sit for 30 seconds to cook before stirring the eggs in.
- Gather the family around and serve hot!