Chinese Sour Veg Fish Soup Recipe Easy and Delicious Guide

Chinese Sour Veg Fish Soup is a delightful and comforting dish that perfectly balances tangy, savory, and fresh flavors. This soup, known for its bright and appetizing sour notes, is traditionally made with pickled vegetables and fresh fish, making it both nutritious and satisfying.

It’s a quintessential recipe that showcases the ingenuity of Chinese home cooking, where simple ingredients are transformed into a rich and flavorful broth. Whether you’re seeking a light, warming meal on a chilly day or a vibrant dish to impress your family and friends, this soup fits the bill perfectly.

The combination of sour pickled vegetables, tender fish fillets, and aromatic herbs creates a harmonious flavor profile that’s both refreshing and deeply soothing. Plus, it’s easy to customize according to your taste preferences or what you have on hand.

Here, I’ll guide you through a traditional yet straightforward recipe that brings authentic flavors right to your kitchen.

Why You’ll Love This Recipe

This Chinese Sour Veg Fish Soup is a true crowd-pleaser for several reasons. First, it’s incredibly healthy and light, packed with fresh vegetables and lean fish, making it perfect for a nutritious meal without feeling heavy.

The sourness from the pickled vegetables awakens the palate and aids digestion, an important aspect of Chinese culinary tradition.

Additionally, the soup is versatile — you can easily swap the fish for other seafood or even tofu for a vegetarian twist. It’s also a one-pot wonder, meaning minimal cleanup and maximum flavor development.

Whether you’re an experienced cook or a beginner, this recipe is straightforward and rewarding.

Finally, this soup pairs beautifully with many side dishes and can be enjoyed year-round. If you love exploring diverse flavors, be sure to check out other recipes like Thelma Sanders Squash Recipe or the hearty Bariatric Meatloaf Recipe for more culinary inspiration.

Ingredients

• 500g white fish fillets (such as cod, tilapia, or sea bass), cut into bite-sized pieces
• 150g pickled mustard greens (suan cai), rinsed and chopped
• 1 small carrot, julienned
• 1 medium tomato, chopped
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 thumb-sized piece ginger, sliced thinly
• 4 cups chicken or vegetable broth
• 1 tbsp cooking oil (vegetable or peanut oil)
• 1 tbsp soy sauce
• 1 tsp white pepper
• 1 tsp sugar
• 2 stalks green onions, chopped for garnish
• Fresh cilantro for garnish (optional)
• Salt to taste

Equipment

• Large soup pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or ladle
• Measuring spoons and cups
• Bowls for serving

Instructions

1. Prepare the fish: Rinse the fish fillets under cold water and pat dry with paper towels. Cut into bite-sized pieces and set aside.
2. Sauté aromatics: Heat the cooking oil in the soup pot over medium heat. Add the sliced onion, minced garlic, and ginger slices. Stir-fry until fragrant and the onions are translucent, about 2-3 minutes.
3. Add pickled mustard greens and carrot: Toss in the chopped pickled mustard greens and julienned carrot. Stir everything together and cook for another 2 minutes to release the sour aroma.
4. Add broth and tomato: Pour in the chicken or vegetable broth and bring to a boil. Add the chopped tomato to the pot. Reduce heat and let it simmer for 10 minutes to develop flavor.
5. Season the soup: Stir in the soy sauce, white pepper, and sugar. Taste and adjust seasoning with salt as needed. The balance of sour and savory is key.
6. Add fish pieces: Gently add the fish pieces to the simmering soup. Cook for 4-5 minutes or until the fish is opaque and cooked through. Avoid stirring too vigorously to keep the fish intact.
7. Finish and garnish: Turn off the heat and sprinkle the chopped green onions and fresh cilantro on top. Serve immediately while hot.

Tips & Variations

“Using fresh fish ensures the best texture and flavor, but if fresh isn’t available, frozen works well too — just thaw completely before cooking.”

For an extra depth of flavor, you can add a few dried chili flakes for a subtle kick. If you prefer a less sour soup, reduce the amount of pickled mustard greens or rinse them more thoroughly to lessen the sourness.

Vegetarians can swap fish for firm tofu and use vegetable broth instead of chicken broth. Adding mushrooms also complements the umami taste beautifully.

Want to experiment with other pickled veggies? Try making your own pickled cherry peppers for a unique twist — check out this Pickled Cherry Pepper Recipe for inspiration.

Nutrition Facts

Serving Suggestions

This soup shines best when served hot and fresh, ideally paired with steamed jasmine rice or a side of stir-fried greens. The light, tangy broth complements richer dishes beautifully, so consider serving it alongside crispy spring rolls or a simple egg fried rice for a complete meal.

For a cozy and satisfying dinner, add a steamed bun or a small plate of dumplings, and you have a deliciously balanced Chinese-inspired feast.

Conclusion

Chinese Sour Veg Fish Soup is a fantastic dish that brings together the best of Chinese home cooking: simplicity, flavor, and nutrition. Its bright and tangy broth, combined with tender fish and pickled vegetables, offers a unique taste experience that’s both refreshing and comforting.

Whether you’re craving something light or looking to introduce new flavors into your meal rotation, this soup is a wonderful choice.

With easy-to-find ingredients and straightforward steps, you can enjoy authentic Chinese flavors right at home. Don’t forget to explore other delicious recipes like the Peda Recipe Ricotta Cheese or the indulgent Peanut Butter Gelato Recipe for more tasty adventures.

Happy cooking!

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