I noticed many people sharing about the soup restaurant which I always patronise in JB, by the name of 汤师傅 has arrived in Singapore recently. I vaguely remember the soups at this particular restaurant are richly filled with collagen and is well known for the high nutritional value with many healthy herbal ingredients being used.
And since I have painstakingly prepared a huge pot of home-cooked stock for over 6 hours during the weekend, I thought I would need to put it to good use by preparing something soupy too, akin to those which I have enjoyed from 汤师傅 in JB during the CNY prior to this ! As a very random cook who doesn’t need a festive season to enjoy festive foods, I prepared a very nutritiously delicious Fish Maw and Sea Cucumber Seafood broth.
Since the preparation is relatively simple, it can literally be prepared at anytime of the year now without having to wait for CNY. The gist of this dish probably lies in the home-cooked stock which beats using pre-packed ones by a million times.
Richly filled with collagen and nutritional value, this premium soup is bound to make an all-time favourite in the family, particularly amongst the ladies because fish maw is presumably known to be good for the skin !
Grab fresh sea cucumber and seafood from PurelyFresh online to serve up this soup today !
So am I glad that today’s work day is finally over ! The dreadful monday blues has gotten into me so badly that I am craving for the soup again ! Enjoy !!
Fish Maw & Sea Cucumber Seafood Broth 什锦鱼鳔海参羹
Recipe type: Main
- 1 ready deep-fried fish maw
- 1 pc fresh sea cucumber, approx. 300g (I got mine from Purelyfresh here.)
- 10 pcs fresh prawns, de-shelled and leaving the tail intact
- 2 squids, scored and cut into pieces
- 1 pack hon shimeiji (brown beech) mushrooms
- 3 tbsp diced crabmeat
- 3 bunches of spring onions, cut into sections
- 2 whole garlics, cruhsed
- 3 thick slices ginger
- 1 tbsp corn flour (1/2 tbsp to be rubbed together with the prawns and ½ tbsp for the squids)
- 2 tsp tapioca flour
- 3 slices ginger
- 1 tbsp shaoxing huatiao wine
- 1L water
- 450ml stock (can be home-made or chicken stock)
- 1 tsp dark soya sauce
- 1 tsp light soya sauce
- 1 tbsp shaoxing wine
- ¼ tsp pepper
- dash of sesame oil
Feel free to replace the seafood with others of your choice.