Recipe: Bok Choy Fish Head Tofu Soup (白菜魚頭豆腐湯)
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • ½ lb baby bok choy
  • 1 block medium firm tofu
  • ½ of a carrot
  • ½ lb lean pork
  • 1 medium-sized fish head (just under 1 lb will do)
  • 3 big slices of ginger (1/8" thick)
  • 6 cups of water
  • ⅔ cup frying oil*
  • 1 tbsp rice wine**
  • ¼ tsp salt
  1. Wash the bok choy and cut the tofu to ½ inch slices.
  2. Peel and cut the carrot to ½ inch slices.
  3. Cut the pork to thin strips.
  4. Pan fry all sides of the fish head with oil on a hot wok until lightly golden brown.
  5. When the fish head is about done, boil 6 cups of water in a tall soup pot.
  6. When the fish head is ready, transfer the fish to a paper napkin to soak away some oil.
  7. When the water boils, transfer the fish head to the soup pot. Add all remaining ingredients except for the bok choy, rice wine, and salt. Cook on medium high heat for 10 minutes.
  8. Add the bok choy and let the soup cook until it boils. Then reduce the heat to a Low and simmer for 20 more minutes.
  9. Sprinkle in the salt and rice wine as needed to flavor the soup. Serve.
* For the frying oil, you can use peanut, canola, or grapeseed oil. ** The rice wine can be substituted with a few shakes of white pepper powder To make a gluten free version of this soup, use gluten free tofu.
Recipe by Chinese Soup Pot at