This simple and slightly sweet soup is really ideal for kids and children. I originally made this as a base for a lunch (consisting of fish balls and macaroni) and the kids loved it! Soups are so diverse in that you can use it as a base for stews, congee, noodles and other Chinese dishes. Keeping it simple will allow you to diversify your “final” dish and get really creative!

• 2-3 fresh Grass Carp fillets, chunked

• 5 slices of fresh ginger

• 3 foot long pieces of Chinese Yam, peeling is optional, quartered

• 3 fresh corn, quartered

• 3 large sweet potatoes, halved

• 2-3 L of water

• salt to taste (optional)

1. In a shallow pan, fry the fish with the ginger until the meat is cooked and the edges are slightly crispy
2. When cooked, set aside to cool
3. Prepare vegetables and take caution with the Chinese Yam (wear gloves or keep the skin on)
4. Boil your soup water
5. At this time, you can put your cooled fish into a soup bag.  This will allow all the bones and meat to hold together as the fish disintegrates during boiling (safer for children) and easier to strain the soup for service
6. When the water boils, add all the ingredients together and boil on high for 30 minutes
7. Reduce heat to simmer for another 30 minutes
8. Salt to taste if needed, but try it first
9. Serve and enjoy!