About the Recipe
🥣 Fish Maw Soup
A nourishing classic to impress your parents—and stay on track with your goals.
I remember watching my mom make this every Chinese New Year. The fish maw would gently simmer in a fragrant broth, and the kitchen would fill with that familiar festive smell—rich, comforting, and a little bit fancy.
Fish Maw Soup has always held a special place on our reunion table. In Chinese culture, fish maw symbolizes abundance and prosperity. It’s also prized for its health benefits—especially its high collagen content, which supports joint health and glowing skin.
This version stays true to the traditional flavor I grew up with—but with a lighter, modern twist. Each bowl has just 135 calories and 17.7g of protein, making it perfect if you’re working toward fat loss without sacrificing taste or culture.
Serve it at your next family gathering and watch everyone go for seconds.
(Bonus: your in-laws will be seriously impressed.)
Ingredients
Main
150g dried fish maw
2 jumbo eggs
10 dried scallops (15g)
5 shitake mushrooms (90g)
Soup
1 litre of Campbell’s Chicken Stock (reduced salt）
1 tsp olive oil
5 garlic cloves
1 tbsp tapioca starch
1 tsp mushroom powder
Preparation
Step 1
Soak the fish maw in hot water for at least 2 hours / overnight. Soak the mushrooms for 30 minutes.
Step 2
Steam scallops for 1 hour. Shred the softened scallop and save the water - “scallop water”.
Step 3
Stir fry garlic, mushrooms and fish maw with oil for 10 minutes.
Step 4
Pour in the scallop water, shredded scallops and chicken stock. Add mushroom powder - adjust to your preferred saltiness.
Step 5
Make a tapioca starch slurry by adding cold water into the tapioca starch in a 1:1 ratio.
Step 6
Add the tapioca slurry in batches and stir constantly to thicken the gravy.
Step 7
Turn off the heat. Add beaten eggs slowly while stirring.
Step 8
(Optional) Garnish with coriander or spring onions. Serve with vinegar.