Moisturizing Soup

Name: Moisturizing Soup
Cuisine: Chinese
Ingredients: 2 white-fleshed fish or fish tails (e.g. carp); 2 white-fleshed fish or fish tails (e.g. carp); 2 white-fleshed fish or fish tails (e.g. carp); ½ pound pork meat or 1 pound pork bones; ½ pound pork meat or 1 pound pork bones; 1 green radish; Carrot (equal in volume to the radish); Carrot (equal in volume to the radish); 3 dried Peking dates (mut jo); 3 dried Peking dates (mut jo); About 2 tablespoon Chinese almonds/apricot kernels (naam but hung); About 2 tablespoon Chinese almonds/apricot kernels (naam but hung); About 2 tablespoon Chinese almonds/apricot kernels (naam but hung)

Preparation info

Difficulty
Easy

Appears in

A Cook’s Guide to Chinese Vegetables

By Martha Dahlen

Published 1992

About

Ingredients

2 white-fleshed fish or fish tails (e.g. carp)
½ pound pork meat or 1

Asia
China
Soup
Gluten-free

Method

Scale, gut, wash, drain, pat dry, and rub the fish lightly with salt. Saute vigorously in oil just until skin is golden. Peel radish and carrot and chop into large chunks. Combine all ingredients in a large pot with 2 to 3 times as much water. Bring to a boil and simmer until broth is milky white, well flavored, and reduced by about half. Season with salt and serve.