Fish Maw Soup

A light, nourishing Chinese-style fish maw soup with shredded chicken, quail eggs, and mushrooms

This is a comforting, protein-packed soup (I like to call it a protein bomb) that is very light and perfect for dinner. It’s a humble yet generous version. It’s healthy, low in oil and clean flavors that are gentle on the digestion.

Ingredients (4 serves)

Main Ingredients:

50 g dried fish maw (pre-soaked and pre-boiled)

500 g chicken (air-fried and shredded)

30 quail eggs (boiled and peeled)

8-10 dried shiitake mushrooms (soaked and sliced)

¾ cups of Bamboo shoots (pre-boiled, sliced)

3–4 slices ginger

12 cups water

Seasoning:

2 chicken bouillon cubes (Knorr) A little Sodium for the night? Once in a while? 😛

2 tbsp light soy sauce

5 tbsp cornstarch

7 tbsp water (for slurry)

1 tsp sesame oil

1 tbsp brown rice vinegar

White pepper

Chili oil (optional, for serving)

Fresh cilantro

Cooking Tips

Before making the soup, pre-boil the fish maw with a few slices of ginger until softened.
This helps clean the flavor and removes any fishy smell.

Why This Soup Is Healthy

• High protein

• Low fat

• Easy to digest

• Collagen from fish maw

• Fiber from mushrooms and bamboo shoots

• Warm and gut-friendly