Chinese Fish Maw Soup Recipe

Fish Maw Soup 

Serves 4


6 c. chicken stock

1/4 lb fish’s maw, soaked and diced

6 water chestnuts, diced

2 tbsp. smoked ham, minced

1 egg, lightly beaten

1 tbsp. cornstarch, blended with 3 tbsp. cold water


Bring stock to a boil. Add fish’s maw and water chestnuts, and

simmer, covered, 30 minutes.

Add cornstarch mix and cook, stirring, until soup thickens and is smooth.

Remove pan from heat; stir in beaten egg. Garnish with minced ham.

Be the first to comment

Leave a Reply

Your email address will not be published.


Confirm you are not a spammer! *