Sour Fish Soup with Napa Cabbage and Enoki Mushroom

Name: Sour Fish Soup with Napa Cabbage and Enoki Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces cellophane noodles; 2 quarts fish stock; 2 scallions, thinly sliced; 1/2 cup Asian pickled mustard greens, drained and chopped, plus 1/4 cup of the pickling liquid; 1 1/2 tablespoons minced ginger; 2 tablespoons rice vinegar, plus more for serving; 2 tablespoons Asian fish sauce, plus more for serving; 1 1/4 pounds shredded napa cabbage; 5 ounces enoki mushrooms; 1 1/2 pounds red snapper fillets with skin, cut crosswise into 24 slices; 1/2 cup chopped cilantro

Servings: persons

2 ounces cellophane noodles
2 quarts fish stock
2 scallions, thinly sliced
1/2 cup Asian pickled mustard greens, drained and chopped, plus 1/4 cup of the pickling liquid
1 1/2 tablespoons minced ginger
2 tablespoons rice vinegar, plus more for serving
2 tablespoons Asian fish sauce, plus more for serving
1 1/4 pounds shredded napa cabbage
5 ounces enoki mushrooms
1 1/2 pounds red snapper fillets with skin, cut crosswise into 24 slices
1/2 cup chopped cilantro

1
Using scissors, cut the cellophane noodles into 3-inch lengths.
2
In a heatproof bowl, cover the noodles with very hot tap water and let stand until clear and pliable, about 5 minutes; drain.
3
In a large saucepan, bring the stock, scallions, mustard-green pickling liquid, ginger and 1 tablespoon each of rice vinegar and fish sauce to a boil.
4
Simmer over moderately low heat for 15 minutes.
5
Add the cabbage and simmer over moderate heat for 10 minutes.
6
Add the enoki mushrooms and cellophane noodles and simmer for 3 minutes.
7
Add the fish to the soup and simmer until barely cooked through, about 2 minutes.
8
Add the cilantro, pickled mustard greens and the remaining 1 tablespoon each of rice vinegar and fish sauce.
9
Serve, passing additional fish sauce and vinegar at the table.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 ounces cellophane noodles, 2 quarts fish stock, 2 scallions, thinly sliced, 1/2 cup Asian pickled mustard greens, drained and chopped, plus 1/4 cup of the pickling liquid, and more.

Yes, Sour Fish Soup with Napa Cabbage and Enoki Mushrooms falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sour Fish Soup with Napa Cabbage and Enoki Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions