Sweet Potato, Corn and Chinese Yam in Fish Soup

Soup Name:

Sweet Potato, Corn and Chinese Yam in Fish Soup

Traditional Chinese Name:

蕃薯玉米魚湯 (gān shǔ yù mǐ yú tāng)

Nature:  Neutral

Taste: Sweet and savory

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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 I originally made this as a base for a lunch (consisting of fish balls and macaroni) and the kids loved it!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!

What’s involved?

Prep time: 20 mins

Cook time: 1 hour

Total time: 1 hour and 20 mins

Serves: 10 bowls

Ingredients
Cooking Instructions
  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!

2 Comments

  1. Christine

    use pumpkin or sweet potatoes?

    Reply
    • LadyTong

      Dear Christie, thank you for the catch. Sweet potatoes 🙂 Although pumpkins would also be a great combination. Lisa

      Reply

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  1. The Chinese Soup Lady & Chinese Soup Recipes » Blog Archive » Macaroni with Fish and Lobster Balls in Fish Broth - [...] Using the broth and ingredients of my “Pumpkin, Corn and Chinese Yam in Fish Soup“, we boiled macaroni and…

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