Soup Name: Corn, Pumpkin and Carrots in Fish Broth

Traditional Chinese Name: 玉米南瓜蘿蔔湯 (yù mǐ nán guā hóng luóbo tāng)

A natural soup with no Chinese additives or herbs, it is sweet, packed with beta-carotene and eats like a meal.  I tend to add more corn and pumpkin because the children eat these vegetables and the fish base soup is low in fat and extremely healthy.  You can use a variety of fish (whatever is seasonally fresh is best) and it takes about an hour to make.  A neutral soup ideal for the whole family!

What Ingredients are required?

1 large big fish tail
15 fresh chestnuts, boiled and peeled
3 large carrots
2 fresh corn
1/2 fresh Japanese pumpkin, cubed

1 teaspoon of salt (for marinating fish)
1 tablespoon of oil
2 slices of ginger, peeled

2-3 L of water

How do I prepare it?

  1. Add chestnuts to cold water (complete submerged) and boil on high heat for 10 minutes
  2. Once cooked, set aside to cool
  3. Start boiling your soup water
  4. Clean fish and wipe the fish with paper towels or a cloth to remove excess water
  5. Cover the fish with a small amount of salt (inside and out)
  6. Let it sit for an hour and then drain any water
  7. In a pan, add oil and fry the ginger with the fish on low-medium heat (until the fish is completely cooked and the skin is a slightly browned)
  8. Put the fish into a soup bag
  9. Add fish bag to boiling soup
  10. Peel the chestnuts while still warm, removing both the outer and inner skins
  11. Wash and chop all ingredients (pumpkin is both OK with or without skin)
  12. Add carrots, pumpkin, corn and chestnuts to soup
  13. Boil on high heat for 30 minutes, reduce to a medium boil for another 30 minutes
  14. Serve and enjoy!

Any benefits?

  • Soup extremely high in Vitamin A, C, and beta-carotene
  • 100% natural ingredients ideal for children and pregnancies
  • Low in fat

Any precautions?

  • Be sure to use a soup bag to contain all the disintegrated fish parts (especially the bones)