Crucian Carp and Tofu Soup

 This is a classic, light, and nourishing Chinese home-style soup, especially popular in eastern and southern China.

 The crucian carp (a small freshwater fish similar to a small carp or goldfish) imparts a sweet, milky broth, while the soft tofu adds silky texture and protein. 

The soup is clear, delicate, and comforting — often considered good for digestion, postpartum recovery, or as a gentle everyday dish.

Crucian carp has many tiny bones, so the key is to fry it first to release flavor and make bones easier to avoid while eating.Ingredients (serves 3–4)Main ingredients:

• Fresh crucian carp — 2 medium (about 400–600 g total; 200–300 g each)
• Soft/silken tofu — 300–400 g (1 standard block)
• Ginger — 1 large piece (about 30 g), sliced into thin coins + extra 1 tsp minced
• Green onion / scallion — 2 stalks (white part sliced, green part finely chopped for garnish)
• Cooking oil — 3–4 tbsp (neutral like vegetable or peanut)

Seasoning:

• Shaoxing wine — 2 tbsp
• Salt — ¾–1 tsp (to taste)
• Ground white pepper — ¼–½ tsp
• Light soy sauce — ½–1 tsp (optional, for subtle umami)
• Optional: a pinch of MSG or chicken powder for extra depth
• Water — 1.2–1.5 liters (about 5–6 cups; or use light chicken stock for richer flavor)

Step-by-Step Instructions

1. Prepare the crucian carp
   • Scale, gut, and clean the fish thoroughly (remove gills and any black membrane inside belly).
   • Rinse under cold water. Pat very dry with paper towels (critical to prevent oil splatter).
   • Make 2–3 shallow diagonal cuts on both sides of each fish (helps flavor penetrate and bones loosen during cooking).
2. Fry the fish (key for milky, flavorful broth)
   • Heat 3–4 tbsp oil in a wok or large skillet over medium-high heat until hot (test with ginger slice — it should sizzle immediately).
   • Add fish. Fry 3–4 minutes per side until both sides are golden-brown and slightly crispy (skin blisters and curls).
   • Add ginger slices and white parts of green onion around the fish. Fry another 30–60 seconds until aromatic.
   • Pour in Shaoxing wine — let it sizzle and evaporate slightly (releases fishy smell).
   • Turn off heat. Carefully transfer fish + aromatics to a plate (leave oil in wok).
3. Start the soup base
   • In the same wok (with residual oil), add 1.2–1.5 L cold water.
   • Bring to a full boil over high heat.
   • Gently slide the fried fish back into the boiling water (together with any oil/garlic/ginger from frying).
   • Add minced ginger (extra freshness).
   • Once boiling again, reduce to medium-low. Skim off any foam/scum that rises.
4. Add tofu and simmer
   • Cut tofu into 2–3 cm cubes or large slices.
   • Gently slide tofu into the pot (do not stir vigorously — tofu is delicate).
   • Simmer gently (small bubbles, not rolling boil) for 15–20 minutes. The broth will gradually turn milky-white from the fish fat and proteins.
   • Do not stir too much — let the flavors meld naturally.
5. Season
   • Add salt, white pepper, and optional light soy sauce.
   • Taste and adjust — the soup should be subtly sweet from the fish, with a clean, light savory note. Do not over-salt; the fish and tofu provide natural umami.
   • Simmer another 5 minutes to let seasoning absorb.
6. Finish and serve
   • Turn off heat.
   • Drizzle a little sesame oil (optional) for aroma.
   • Gently ladle into bowls, trying to keep tofu intact.
   • Garnish generously with chopped green onion tops.
   • Serve piping hot with steamed white rice on the side.

Quick Tips for Best Result

• Milky broth → Frying the fish first is essential — it releases fat/proteins that cloud and sweeten the soup. Do not skip or the broth stays clear and fishy.
• Fish freshness → Use very fresh crucian carp — eyes bright, gills red, no strong odor. Frozen works if thawed properly.
• Tofu choice → Silken gives the classic melt-in-mouth texture. Firm tofu holds shape better if you prefer cubes.
• No strong spices → Keep it simple — ginger, green onion, Shaoxing wine are enough. Over-seasoning masks the fish’s natural sweetness.
• Variations → Add sliced shiitake mushrooms, goji berries, or a handful of wolfberries for nutrition. Some add pork ribs for richer stock.
• Storage → Best eaten fresh. Leftovers keep in fridge 1–2 days; reheat gently (boiling too hard makes tofu tough).
• Bone tip → Crucian carp has many small bones — eat carefully or serve with a side plate for bones.

This soup is light yet deeply comforting — the milky broth, silky tofu, and sweet fish make it a nourishing Chinese classic.