Ji's Fish Maw Rice Noodle Soup (no Chicken Meat) Recipe
Make Ji's Fish Maw Rice Noodle Soup (no Chicken Meat) Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Broth & Stock
Protein & Add-ins
Noodles & Vegetables
Finishing & Condiments
Method
Broth & Stock
- 1
Prepare fish maw
Rinse the dried fish maw under running water. Soak in warm water for 2–4 hours (or overnight in cold water) until softened and pliable. Change water once if soaking long. Trim any hard edges and cut into bite-sized strips about 2–3 cm wide.
- 2
Rehydrate other dried ingredients
Soak dried shiitake mushrooms and dried scallops in warm water for 30–60 minutes until soft. Reserve soaking liquid (strain through a fine sieve or paper towel) and set mushrooms and scallops aside. Thinly slice shiitake caps; gently pull apart scallops into shreds if large.
- 3
Toast aromatics and seafood shells
In a large stockpot, heat 1 tbs neutral oil over medium heat. Add smashed ginger slices and halved shallot; cook until fragrant and lightly browned (2–3 minutes). Add shrimp shells and heads (if using) and stir-fry 3–4 minutes to release flavor, pressing down to crack shells slightly.
- 4
Simmer the stock
Add 3,000 ml water to the pot. Add the rehydrated fish maw, soaked scallops, sliced shiitake mushrooms, and the reserved mushroom/scallop soaking liquid (leave any grit behind). Bring to a gentle boil, then reduce to a low simmer. Skim any foam occasionally. Simmer uncovered for 45–60 minutes to allow flavors to develop. If using only fish maw and dried scallops (no shells), simmer 30–45 minutes.
- 5
Season stock
After simmering, strain the stock through a fine-mesh sieve into a clean pot, discarding solids or keeping the softened scallop/shiitake for returning to soup as desired. Return strained stock to medium heat and season with 2 tbs light soy sauce, 1 tbs fish sauce, 2 tsp salt, and 1 tsp white pepper. Taste and adjust seasoning; keep hot but not rapidly boiling.
Protein & Add-ins
- 6
Prepare seafood
Pat fish fillets dry and slice thin across the grain into bite-size pieces (about 1–1.5 cm thick). In a bowl combine the fish slices with 2 tsp cornstarch, 1 tsp light soy sauce, 0.5 tsp sesame oil, and 0.25 tsp white pepper. Toss gently to coat and let marinate 10–15 minutes. If using shrimp, pat dry and set aside.
- 7
Optional egg ribbons
If adding an egg, beat it lightly in a small bowl. When the broth is simmering (see below), drizzle the egg in a thin stream while stirring the broth gently to form ribbons.
- 8
Finish proteins in the hot broth
Bring the seasoned broth to a gentle simmer. Add marinated fish slices in a single layer and poach gently for 1.5–3 minutes until opaque and just cooked through. Add shrimp and poach another 1–2 minutes until pink and firm. If you kept some softened scallop or shiitake from the stock, add them back now to warm through.
Noodles & Vegetables
- 9
Prepare noodles
If using fresh rice noodle sheets (hor fun), separate and loosen them gently; if using fresh rice vermicelli, blanch in boiling water 30–60 seconds until softened, then drain. For packaged dried rice noodles, cook according to package instructions and rinse under cold water to stop cooking. Portion noodles into serving bowls.
- 10
- 11
Finishing & Serving
- 12
- 13
- 14
Serve immediately
Serve the soup piping hot. Stir gently in bowls to distribute flavors. Leftover broth can be cooled and refrigerated for up to 2 days or frozen for longer storage.