This recipe is a recreation of my family’s favourite fish broth. We surprisingly found the best fish broth at one of the food court vendors in First Markham Place in Markham, ON. My family and I have never had such a delicious and strongly flavoured fish soup. The best part is that they don’t use MSG! Our cousin took us out in Malaysia for the “best” fish noodle soup, and we didn’t have the heart to tell him that our local food court vendor does it much much better. This fish broth will fill your house with a fishy smell, but if you can get over that, you’ll love the broth. I like to use this fish broth when I’m making seafood paella and Chinese noodle soups (see recipe here).
Cooking with Alison’s Mom (Part 3)
Pork stomach soup is one of my favourite Chinese soups. I just love the texture of pork stomach after it has been boiled in a peppery and clear soup. It is chewy and surprisingly neutral in flavour. The peppercorns in this soup make it especially warming during the cold winter months. Chinese restaurants add a lot of different spices to their pork stomach soup, but I’ve always found that the best soups are made from a simple list of ingredients. So here’s my favourite (and simple) recipe. [On a side note, according to the teachings of Chinese medicine, this is a 'hot' soup. The dried bean curd helps to reduce some of the 'hotness', but if you feel cold easily or if you have just given birth, omit the bean curd so that you can maximize the warming properties of this soup. If you are cooking for someone who has just given birth, see my grandma's Chinese Ginger Vinegar with Pig Trotters and Eggs recipe here.]