| Prep: 30 mins | Cook: 30 mins – 45 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 6g | 2g | 40g |
| sugars | fibre | protein | salt |
| 7g | 3g | 30g | 2.0g |
Why I Love Taiwanese Fish Noodle Soup
The ambrosial Fish Noodle Soup, a Taiwanese specialty, has long been an essential part of my culinary repertoire. Balancing the smooth tastes and textures of noodles, fish, and shrimp in a rich, savory broth, the dish is a comforting, flavorsome meal that transports me back to the coastlines where I spent my childhood, albeit with an exotic twist.
A Familiar Fondness for Seafood
Being a seafood enthusiast hailing from Portland, Maine, I’ve tasted, modified, and created countless recipes centered around the ocean’s bounty. The Fish Noodle Soup brings the comforting familiarity of seafood, married with unique Taiwanese elements such as soy milk and grated ginger—ingredients that elevate the dish to a new outpost of flavor. My love for this recipe is not simply about the ensemble of flavors. It’s more of the evocative comfort it brings, setting a reminiscent scene of the Atlantic coast mornings, spent elbow-deep in clams and lobsters.
A Delicate Balance of Flavors
One great aspect of this Fish Noodle Soup is the delicate balance of flavors, which sets it apart from the more traditional New England dishes that I usually prepare. Inspired by Chef Angelica Sinensis, one of the pioneers of Taiwanese cuisine, I’ve come to appreciate the complexity and depth that eastern spices can bring to familiar ingredients. The classic combination of sesame oil, ginger, garlic, and soy sauce adds an opulent richness to the stock, drawing out the sweet, tender flavors of the white fish and shrimp.
Furthermore, the soup has a delightful textural contrast. The smooth, creamy broth combined with the springy noodles, tender seafood, and crisp vegetables creates an exciting gastronomic experience. And there’s nothing quite like the satisfaction of cracking a freshly boiled egg into your own bowl of simmering, savory soup.
If you’re familiar with New England Clam Chowder or Bouillabaisse, you’ll find some similar notes here. With a bowl of Fish Noodle Soup in your hands, you’ll feel like you’ve juxtaposed the coast of Maine with Taiwan’s bustling night markets.
In conclusion, the Fish Noodle Soup is more than just a meal to me. It’s a fusion of my New England roots and a Taiwanese ethos, a culmination that has expanded my own appreciation and understanding of food. Whether served alone or juxtaposed with a light salad or Taiwanese sideline like Baozi steamed buns, this Fish Noodle Soup deserves a spot in every seafood lover’s repertoire.
What You’ll Need
- 1½ pounds of white fish fillets
- 1 cup of cooked small shrimp
- 6 cups of chicken broth
- 1 large onion, finely chopped
- 5 cloves of garlic, minced
- 1 tablespoon of grated ginger
- 1 cup of soy milk
- 2 tablespoons of soy sauce
- 2 teaspoons of sesame oil
- 2 cups of sliced mushrooms
- 2 cups of sliced bok choy
- 2 cups of cooked rice noodles
- 6 eggs, lightly beaten
- Salt and pepper to taste
- Chopped green onions and cilantro for garnish
- Sriracha or other hot sauce (optional)
Method
Step One
Begin by preparing all of your ingredients. This includes finely chopping the onion, mincing the garlic, grating the ginger, slicing the mushrooms and bok choy, and beating the eggs. Set all of these aside for later use.
Step Two
In a large soup pot, combine the chicken broth, chopped onion, minced garlic, and grated ginger. Bring this mixture to a simmer over medium heat and allow it to cook for about 10 minutes to allow the flavors to meld together.
Step Three
Add the soy milk, soy sauce, and sesame oil to the broth. Stir well to combine. Next, add in the sliced mushrooms and bok choy, and continue to simmer for about 5 – 7 minutes until the vegetables are tender.
Step Four
In a separate pan, cook the white fish fillets until they’re no longer translucent in the middle. Once cooked, carefully flake the fish into small chunks using a fork. At this point, you can also add in the cooked shrimp.
Step Five
Add the cooked fish and shrimp, as well as the cooked rice noodles to the broth. Stir to combine, and then slowly pour in the beaten eggs while continuously stirring the soup. This helps create delicate egg ribbons in the soup. Add salt and pepper to taste.
Step Six
Ladle the soup into bowls. Garnish each bowl with chopped green onions and cilantro. If you prefer a bit of heat, add a few drops of Sriracha or another hot sauce of your choice. Enjoy your Fish Noodle Soup while it’s warm!
