Fish Maw & Tofu Broth | IDDSI Level 3 Recipe

IDDSI Level 3 (Liquidised) | 45 minutes | Medium

豆腐花膠燉湯 (fish maw and tofu broth) draws on one of the most prized ingredients in Cantonese health cuisine. Fish maw (花膠) — the dried swim bladder of large fish — is rich in collagen, protein and glycine. When soaked and slow-simmered, it dissolves into a silky, gelatinous broth that is both deeply nourishing and naturally thick. Combined with silken tofu, the resulting Level 3 blended soup is an exceptionally protein-dense, collagen-rich option that reflects the highest tradition of Cantonese medicinal food culture.

Ingredients (3 servings)

Main:

• 20g dried fish maw (花膠), soaked in cold water for 3 hours, then rinsed
• 300g silken tofu
• 800ml clear chicken stock (low sodium)
• 3 slices fresh ginger
• 1 tablespoon Shaoxing rice wine
• 2 spring onion stalks

Seasoning:

• Salt to taste
• White pepper to taste
• 1 teaspoon sesame oil

Method

1. Soak dried fish maw in cold water for at least 3 hours (or overnight) until fully softened. Drain, rinse well and cut into smaller pieces.
2. Combine soaked fish maw, chicken stock, ginger slices, Shaoxing wine and spring onion in a saucepan. Bring to a boil, then reduce to a very low simmer.
3. Simmer gently for 30 minutes until fish maw is completely soft and gelatinous, beginning to dissolve into the stock. The stock should turn lightly golden and slightly thickened.
4. Remove ginger slices and spring onion. Add silken tofu.
5. Transfer all contents to a blender; blend on high speed for 2 minutes until completely smooth.
6. Pass through a fine-mesh sieve into a clean saucepan; press to extract all liquid; discard any residue.
7. Return to low heat. Season with salt, white pepper and sesame oil.
8. Confirm Level 3 consistency: the dissolved collagen from fish maw provides natural thickness. Adjust with warm stock if needed.

Texture Test

IDDSI Level 3 confirmation: The natural collagen from fish maw creates a gently thickened, silky-smooth soup that flows slowly and continuously from a tilted spoon. IDDSI syringe test: 1–10ml expelled over 10 seconds. The soup should have a glossy, slightly gelatinous quality — this is a sign that the fish maw collagen has dissolved properly.

Safety Notes

Fish maw soaking — inadequate soaking produces a rubbery, under-hydrated product that will not blend smoothly. Soak a minimum of 3 hours; overnight soaking is ideal.

Shaoxing wine — omit for residents who cannot consume alcohol; substitute with a small piece of tangerine peel (陳皮) for fragrance.

Fish allergy — fish maw (花膠) is derived from fish and is not suitable for residents with fish allergy. Check allergy records before serving.

Sourcing Outside Hong Kong

For international care kitchens and home cooks outside Hong Kong, Cantonese ingredients are widely available at East and Southeast Asian grocery stores:

• United Kingdom: Wing Yip (Birmingham, London, Manchester), See Woo (London), Loon Fung (London)
• United States: 99 Ranch Market (West Coast), H Mart (East Coast), local Chinatown grocers
• Canada: T&T Supermarket (national chain), local Asian markets
• Australia: Burlington Supermarket, Tang’s, local Chinese grocers in Chinatown precincts
• Singapore & Malaysia: Sheng Siong, NTUC FairPrice (Singapore); Tesco, Mydin (Malaysia)
• Online: Sous Chef (UK/EU), Amazon.com (US), Yami.com (US)

Fish maw (花膠 / 魚鰾): specialist Chinese dried seafood shops; Wing Yip and See Woo (UK), dried seafood sections at H Mart and T&T (US/CA).

If a specific ingredient is unavailable in your region, the recipe notes alternative substitutions in the Ingredients section. For dishes requiring fresh Cantonese-specific ingredients (e.g. preserved century egg, fresh rice noodle rolls), check with your local East Asian grocer before substituting — texture compliance for IDDSI levels may require specific products.

Nutrition

Approximately 165 kcal per serving (250ml), 22g protein, 6g fat. Fish maw is one of the richest food sources of collagen peptides (particularly Types I and III), which support skin integrity, joint health and gut lining repair. The amino acid profile is complementary to tofu’s plant-based protein, together providing a comprehensive range of essential and conditionally essential amino acids. This is one of the most protein-dense Level 3 soups in this collection.

Cultural Note

花膠 (fish maw) is considered one of the four great tonics of Cantonese cuisine (along with abalone, sea cucumber and shark fin), valued for its nourishing, restorative properties. 花膠燉湯 is traditionally prepared as a post-illness recovery dish, a gift for new mothers after childbirth, or a nourishing soup for the elderly. By presenting it in IDDSI Level 3 form with silken tofu, this deeply cultural soup becomes accessible to residents with dysphagia — ensuring that the tradition of care, nourishment and cultural respect is extended to those who need it most.