Fish Maw soup

JanaBy Jana      

February 9, 2015

Fish Maw soup 0 5 0

Yes, even ingredients like fish maw can be used in the kitchen. Fish maw is the air bladder of large fish, the function of which is to regulate water and oxygen flow.

  • Prep: 2 hrs
  • Cook: 30 mins
  • 2 hrs

    30 mins

    2 hrs 30 mins

  • Yields: 4 servings


1Soak fish maw in warm water for 2 hours.

2Place fish maw in a saucepan and cover with cold water.

3Add 4 ginger slices and bring to a boil. Boil for 5 minutes on medium low heat and then drain fish in colander, rinsing with cold water. Squeeze out any excess water.

4Cut the maw into 1/2 inch diced pieces, discarding any hard pieces.

5Heat the chicken broth and the remaining 4 ginger slices in a large pot until boiling.

6Add the fish maw and the black mushrooms. Heat to boiling and then turn to medium low heat and simmer 10 minutes.

7While soup is simmering, combine the cornstarch and water in a small bowl. Remove the 4 slices of ginger from soup. Turn heat to high and stir in the cornstarch mixture.

8When soup returns to a rapid boil, stir in egg white mixture a little at a time, stirring constantly with a fork until egg mixture forms threads.

9Add the shredded chicken and yellow chives.


2 ounces processed fish maw

8 thin slices fresh ginger

6 cups chicken broth

8 black mushrooms, rehydrated for 20 minutes

1 tbsp cornstarch

3 tbsp water

2 egg whites, beaten with salt and white pepper

1 cup yellow chives

1 cup shredded cooked chicken


white pepper


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