Ingredients with Measurements:
- 1 lb carp, cleaned and cut into chunks
- 1 cup pickled mustard greens, chopped
- 4 cups chicken broth
- 2 cups water
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
- Chopped scallions for garnish
Special equipment needed:
- Large pot
- Ladle
- Soup bowls
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger and sauté until fragrant, about 2 minutes.
2. Add the carp chunks and cook until lightly browned, about 5 minutes.
3. Add the chicken broth, water, pickled mustard greens, soy sauce, rice vinegar, sugar, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 30 minutes.
4. Taste and adjust seasoning as needed.
5. Ladle the soup into bowls and garnish with chopped scallions.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 8g
Carbohydrates: 9g
Protein: 19g
Substitutions for ingredients:
- Carp can be substituted with any other firm white fish.
- Chicken broth can be substituted with vegetable broth.
- Rice vinegar can be substituted with white vinegar or apple cider vinegar.
Variations:
- Add sliced shiitake mushrooms for extra flavor and texture.
- Use tofu instead of fish for a vegetarian version.
- Add a dash of chili oil for some heat.
Tips and tricks:
- Make sure to clean the fish thoroughly before cooking.
- If the soup is too salty, add more water to dilute it.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a large bowl with a ladle for guests to serve themselves.
Garnishes:
Chopped scallions
Pairings:
Steamed rice, stir-fried vegetables
Suggested side dishes:
Steamed rice, stir-fried vegetables
Troubleshooting advice:
- If the soup is too thin, let it simmer for longer to reduce and thicken.
- If the soup is too thick, add more water or broth to thin it out.
Food safety advice:
Make sure to cook the fish thoroughly to avoid any foodborne illness.
Food history:
Carp soup is a traditional Chinese dish that is often served during the winter months.
Flavor profiles:
Savory, sour, and slightly sweet
Serving suggestions:
Serve the soup hot with steamed rice and stir-fried vegetables on the side.
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