This Nourishing Rich Fish Maw Soup with Bamboo Shoots and Goji Berries is a silky, collagen-rich bowl that feels both celebratory and deeply comforting. I make it when I want something elegant without fuss — the texture of rehydrated fish maw paired with crunchy bamboo shoots and sweet goji berries is a lovely contrast. If you enjoy brothy, restorative soups, you might also like this cozy take on classic French onion soup: Classic French Onion Soup without Wine.
Why Make This Recipe
- Deep, savory flavor from a long-simmered bone or chicken stock that still feels light.
- High in collagen and protein; goji berries add antioxidants and a touch of natural sweetness.
- Great for special occasions (Chinese New Year or family dinners) yet simple enough for weeknights.
- Versatile: you can adjust thickness, protein, and aromatics to your taste.
- Personal note: I love this soup because it feels luxurious but uses humble techniques I’ve tested until the texture of the fish maw is just right. Check out a bold, spiced soup for contrast and inspiration here: Bold and Nourishing Mulligatawny Soup.
Recipe Overview
- Prep time: 20–40 minutes active (plus 4–12 hours soaking for dried fish maw)
- Cook time: 1–2 hours (stock simmer time may vary)
- Total time: 1 hour 20 minutes–12 hours (including soaking)
- Servings: 4–6 (about 1 to 1.5 cups per person)
- Difficulty: Medium (timing for rehydration and simmering matters)
- Method: Rehydrate fish maw, prepare a clear bone/chicken stock, simmer with aromatics, add bamboo shoots and goji berries, finish and season.
My Experience Making This Recipe
I tested this soup several times, adjusting soak times and simmer temperatures until the fish maw was tender but still springy. Early attempts either left the maw rubbery or falling apart; I learned that gentle simmering and proper soaking prevent both outcomes. Using a homemade chicken-pork bone stock made the biggest flavor difference.
How to Make Nourishing Rich Fish Maw Soup with Bamboo Shoots and Goji Berries
Start by rehydrating 100–150 g dried fish maw in warm water (about 40°C / 104°F) for 4–12 hours depending on thickness, changing the water once or twice. Make 2–3 liters of stock from 1.5–2 lb chicken bones (or a mix of pork and chicken), simmering gently at 85–95°C (185–203°F) for 1–2 hours and skimming impurities. Add 150 g sliced bamboo shoots and 20–30 g goji berries in the last 10–15 minutes of simmering. Blanch the rehydrated fish maw briefly in boiling water (1–2 minutes), then add to the simmering stock and cook gently 10–20 minutes; season with 1–2 tsp salt, 1 tsp white pepper, and a splash (1 tbsp) of Shaoxing or rice wine if desired. Finish with a drizzle (1 tsp) of toasted sesame oil and sliced scallions.
Expert Tips for Success
- Rehydration matters: soak fish maw in warm (not hot) water until pliable; thick pieces need longer. This removes fishy odor and ensures tender texture.
- Gentle simmering: maintain a low simmer (just below a rolling boil, 85–95°C) to keep the broth clear and prevent breaking the fish maw. Use a kitchen thermometer and a heavy-bottom pot.
- Skim often: use a fine-mesh skimmer to remove foam during the first 20–30 minutes of simmering for a bright, clear stock.
- Ingredient selection: buy reputable dried fish maw (medium grade for home use) and fresh bamboo shoots or canned water-packed shoots rinsed well. For recipe inspiration and roasting techniques for sides, see this roasted squash recipe: Delicious Roasted Butternut Squash with Cranberries and Pecans.
- Equipment: a 6–8 quart stockpot, fine-mesh skimmer, kitchen thermometer, and an airtight container for storage will make the process smoother.
How to Serve Nourishing Rich Fish Maw Soup with Bamboo Shoots and Goji Berries
- Serve in warmed bowls, garnished with thinly sliced scallions and a few cilantro leaves for brightness.
- Pair with steamed jasmine rice or a light vegetable stir-fry for a balanced meal. For a meaty accompaniment idea, try serving alongside savory meatballs: Savory Bison Meatballs with Cranberries and Wild Rice.
- Present it as part of a celebratory spread — the clear, glossy broth looks elegant when ladled carefully.
- For a lighter option, serve smaller cups as a starter before a main course.
Storage and Reheating Guide
Cool soup quickly within two hours and refrigerate in airtight containers for up to 3–4 days. Freeze in portioned, freezer-safe containers or heavy-duty freezer bags for up to 3 months; leave a 1-inch headspace for expansion. Reheat gently on the stovetop over low heat until it reaches 74°C (165°F), stirring occasionally. Avoid boiling after adding fish maw to prevent it from becoming tough; just warm through for best texture.
Recipe Variations
- Gluten-free: omit soy-based seasonings or use tamari; check stock ingredients.
- Dairy-free: recipe is naturally dairy-free.
- Vegetarian/vegan swap: replace fish maw with thick slices of king oyster mushroom or konnyaku for texture and use vegetable stock; note you lose marine collagen but keep a similar mouthfeel.
- Heartier version: add shredded cooked chicken or sliced shiitakes and increase simmer time for deeper flavor.
Nutritional Highlights
- Collagen and protein: fish maw is prized for high collagen content, which supports skin and joint health.
- Low-fat, nutrient-dense: combined with lean broth, the soup is filling with relatively low calories per cup.
- Allergens: contains seafood (fish maw). Check for cross-contamination if using store-bought stock that may include soy or shellfish. Serve ~1 to 1.5 cups per person as a standard portion.
Troubleshooting Common Issues
- Cloudy broth: often caused by a rolling boil or unskimmed impurities. Solution: reduce to a gentle simmer and skim foam for the first 20–30 minutes.
- Fishy smell: usually from insufficient soaking or blanching. Solution: soak longer in warm water and blanch fish maw briefly in boiling water before adding to the soup. Add a few slices of ginger and a splash of rice wine during simmering to reduce odor.
- Rubbery or mushy fish maw: overcooking can make it mushy; under-soaking leaves it rubbery. Solution: follow recommended soak times and add fish maw toward the end of cooking, simmering gently for 10–20 minutes.
Frequently Asked Questions
Q1: How long should I soak dried fish maw before cooking?
A1: Soak fish maw in warm (about 40°C / 104°F) water for 4–12 hours depending on thickness. Thicker pieces require longer soaking. Replace water once or twice to remove impurities and smell. After soaking, blanch briefly in boiling water for 1–2 minutes before adding to the soup.
Q2: Can I use store-bought stock instead of making my own?
A2: Yes — high-quality low-sodium chicken or pork stock will work and save time. Taste and adjust seasoning carefully since store-bought stock varies in salt. Homemade stock yields a clearer, richer mouthfeel if you have the time.
Q3: Is fish maw safe during pregnancy?
A3: Fish maw is generally safe if properly rehydrated and fully cooked; ensure your stock and all ingredients are heated to at least 74°C (165°F). If you have specific dietary concerns, consult your healthcare provider about collagen-rich supplements and seafood-based ingredients.
Q4: How do I keep the broth clear and glossy?
A4: Maintain a gentle simmer (no vigorous boiling), skim early foam, strain through a fine-mesh sieve or chinois if needed, and finish with a small amount of neutral oil or toasted sesame oil for shine. Using cold water to start bones and bringing them up slowly also helps clarity.
Conclusion
If you’re looking for a nourishing, celebratory soup that’s both elegant and home-friendly, this fish maw soup is a reliable choice. For more ideas on warm, restorative soups that fit holiday or seasonal menus, see this helpful resource on warm and nourishing soups: Warm and Nourishing Soups for Chinese New Year – Northern Medical.
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Nourishing Rich Fish Maw Soup with Bamboo Shoots and Goji Berries
- Total Time: 360 minutes
- Yield: 4–6 servings 1x
- Diet: Gluten-Free
Description
A silky, collagen-rich bowl that combines rehydrated fish maw, crunchy bamboo shoots, and sweet goji berries for a comforting yet elegant soup.
Ingredients
- 100–150 g dried fish maw
- 1.5–2 lb chicken bones
- 2–3 liters of water (for stock)
- 150 g sliced bamboo shoots
- 20–30 g goji berries
- 1–2 tsp salt
- 1 tsp white pepper
- 1 tbsp Shaoxing or rice wine (optional)
- 1 tsp toasted sesame oil
- Sliced scallions (for garnish)
Instructions
- Rehydrate fish maw in warm water (about 40°C / 104°F) for 4–12 hours, changing the water once or twice.
- Make stock by simmering chicken bones in 2–3 liters of water at 85–95°C (185–203°F) for 1–2 hours, skimming impurities.
- Add sliced bamboo shoots and goji berries in the last 10–15 minutes of simmering.
- Blanch the rehydrated fish maw in boiling water for 1–2 minutes, then add to the stock and simmer gently for 10–20 minutes.
- Season with salt, white pepper, and a splash of rice wine if desired.
- Finish with a drizzle of toasted sesame oil and garnish with sliced scallions before serving.
Notes
For best results, ensure proper soaking and simmering of fish maw to avoid rubbery or mushy texture. Serve warm with garnishes.
- Prep Time: 240 minutes
- Cook Time: 120 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 45mg