Fish Tofu Soup

Fish Tofu Soup is a delicate and flavorful Paleo Chinese seafood dish that combines tender fish and silky tofu in a fragrant broth. This nourishing soup is perfect for a light meal, bursting with umami and packed with nutrients.

Ingredients

• White fish fillets (e.g., cod or tilapia) - 200 grams
• Firm tofu - 150 grams, cut into cubes
• Vegetable broth - 500 ml
• Ginger - 10 grams, sliced
• Garlic - 2 cloves, minced
• Green onions - 2 stalks, chopped
• Mushrooms (shiitake or enoki) - 100 grams, sliced
• Coconut aminos - 2 tablespoons
• Sesame oil - 1 teaspoon
• Sea salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. In a pot, heat the sesame oil over medium heat. Add the minced garlic and sliced ginger, sautéing until fragrant, about 1-2 minutes.
2. Pour in the vegetable broth and bring it to a gentle simmer.
3. Add the sliced mushrooms and cook for about 5 minutes until they are tender.
4. Add the white fish fillets to the pot and cook for another 5-7 minutes, or until the fish is opaque and flakes easily.
5. Gently stir in the cubed tofu and coconut aminos, allowing them to heat through for about 2-3 minutes.
6. Season the soup with sea salt and black pepper to taste.
7. Ladle the soup into bowls and garnish with chopped green onions and fresh cilantro before serving.

Nutrition

• Calories: 290
• Protein: 30 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from fish, promoting heart health.
• Contains antioxidants from ginger and mushrooms, supporting immune function.

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