Crucian Carp Soup
Soup

Crucian Carp Soup

timer 38 MIN
signal_cellular_alt Medium
person 4 servings
Recipe
Crucian Carp Soup

About This Recipe

This Crucian Carp and Radish Soup is a comforting, flavorful dish that combines tender fish with sweet radish in a nourishing broth. Fresh crucian carp is fried to a golden hue, locking in its rich taste, then simmered with radish slices, scallions, and ginger for a deeply aromatic base. The addition of white pepper and wolfberry adds a subtle warmth and natural sweetness, while garlic sprouts provide a fresh, vibrant finish. Slow-cooked to perfection, this soup is both hearty and light, making it perfect for cold days or when you need a wholesome meal. The radish absorbs the savory fish essence, creating a melt-in-your-mouth texture. Simple yet elegant, this recipe highlights the natural flavors of its ingredients—ideal for home cooks looking for a delicious, healthful dish. Try it for a taste of homemade comfort!

Instructions

Detailed preparation guide

servings 4
Total Time 38m

shopping_basket Ingredients

Main Ingredients
  • crucian carp 500g
The aromatics
  • radish 200g
  • garlic sprouts 50g
  • wolfberry 10g
The sauce & seasonings
  • scallions 30g
  • ginger 20g
  • white pepper 1 tsp

menu_book Directions

1
Step 1
Step 1
Clean the crucian carp, remove the gills, internal organs, and internal membrane, and set aside.
2
Step 2
Heat a pot with oil, and fry the fish until it is slightly yellow on both sides.
3
Step 3
Slice the radish and set aside, being careful not to slice it too thinly.
4
Step 4
Cut the scallions into small segments, slice the ginger, and cut the garlic sprouts into threads, and set aside.
5
Step 5
After the fish is fried until slightly yellow on both sides, add cold water, scallions, and ginger, and bring to a boil. Then add the radish slices and adjust to a low flame to simmer for 30 minutes.
6
Step 6
During the simmering process, add white pepper powder, salt, and wolfberry.
7
Step 7
Serve out, sprinkle with garlic sprouts, and complete.

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