Blended Fish and Tofu Soup | IDDSI Level 4 Pureed Recipe

IDDSI Level 4 (Pureed) | 30 minutes | Easy

This blended fish and tofu soup is a texture-modified version of a beloved Cantonese restorative soup. Boneless white fish fillet — cod, sea bream or dory are all excellent choices — is simmered with silken tofu in a clear broth until fully cooked, then blended to a completely smooth, particle-free puree. The natural protein richness of white fish combined with the smooth, neutral character of silken tofu produces a bisque that flows evenly and slowly from a spoon, holds a uniform consistency without separating, and contains no detectable lumps or fibrous particles — meeting IDDSI Level 4 Pureed throughout. The result is mild in flavour, high in protein, and suitable for residents with moderate to severe dysphagia.

Ingredients (2–3 servings)

Main:

• 200g boneless, skinless white fish fillet (cod, sea bream or dory — all work well)
• 1 pack silken tofu (approximately 300g)
• 600ml low-sodium clear chicken or fish broth
• 3 slices fresh ginger

Starch slurry:

• 2–3 tablespoons cornflour (corn starch)
• 4 tablespoons cold water

Seasoning:

• 1/4 teaspoon salt (adjust to taste)
• A pinch of white pepper
• A few drops sesame oil

Method

1. Rinse the fish fillet gently and pat dry with kitchen paper. Run your fingers carefully along the entire fillet to confirm all bones have been removed.
2. Remove the silken tofu from its packaging and cut into rough 2cm cubes.
3. Bring the broth to a boil with the ginger slices over high heat. Add the fish fillet and cook over medium heat for 5–6 minutes until the fish is completely opaque and cooked through.
4. Remove and discard the ginger slices. Add the tofu cubes and cook gently for a further 2 minutes.
5. Transfer all contents — solids and liquid — to a blender. Allow to cool slightly if very hot (steam pressure can lift the lid). Blend on high speed for 60–90 seconds until completely smooth and lump-free. Alternatively, use a stick blender directly in the pot.
6. Pass the pureed soup through a fine-mesh sieve into the pot — this critical step ensures no bone fragments or firm particles remain. Press the puree through using a spoon.
7. Reheat over low heat. Mix the cornflour with cold water until smooth. Pour slowly into the soup while stirring continuously until the soup reaches a Level 4 consistency — flowing slowly and continuously from a tilted spoon. Add a splash of hot water if too thick; add a small additional cornflour slurry if too thin.
8. Season with salt, white pepper and sesame oil.
9. Ladle into bowls and serve at approximately 60–70°C.

Texture Test

Fork pressure test: Passes Level 4 — the blended soup clings evenly to a fork; when the fork is tilted, the puree flows off slowly in a continuous stream rather than dripping rapidly; no solid particles are detectable by fork or spoon.

Flow check: The puree should pour slowly from a tilted spoon in a continuous, lava-like stream. If too thin, add a small cornflour slurry and stir over heat; if too thick, incorporate a little hot water and blend briefly to restore uniformity.

Safety Notes

⚠️ Sieve after blending — this is non-negotiable — even when using pre-deboned fillets, micro-fragments of bone can survive blending. Passing the puree through a fine sieve before serving is the critical final safety check for Level 4 fish-based dishes.

⚠️ Blending hot liquids — never fill the blender more than half full with hot liquid, and hold the lid down firmly with a folded cloth. Alternatively, allow the soup to cool to below 60°C before blending, or use a stick blender in the pot to avoid any spillage risk.

⚠️ Serving temperature — serve at 60–70°C. Above 75°C risks oral burns; below 50°C, cornflour thickening begins to weaken and the texture may become inconsistent. Stir well after reheating.

Sourcing in Hong Kong

• White fish fillet: PARKnSHOP and Wellcome frozen sections carry cod, dory and sea bream fillets; wet market fish stalls sell fresh fillets — ask the fishmonger to remove the skin and all bones before purchase
• Silken tofu (絹豆腐 / 嫩豆腐): Available at all supermarkets and wet market tofu stalls; silken or Japanese-style tofu blends most smoothly
• Fish or chicken broth: Low-sodium ready-to-use broth is available at all major supermarkets; homemade fish stock (fish bones, ginger, spring onion, simmered 30 minutes and strained) produces a noticeably superior result

Nutrition

Approximately 145 kcal per serving (about 250ml), 18g protein, 5g fat. White fish is among the most protein-efficient ingredients available for texture-modified cooking — high in complete protein, extremely low in saturated fat, and easily blended to a smooth consistency. Silken tofu contributes further plant protein and calcium. For residents with small appetites and elevated protein requirements, this soup provides a practical way to deliver meaningful protein intake without relying on large portion sizes. A few drops of fish oil or a drizzle of olive oil can be added to the finished bowl to support fat-soluble vitamin absorption.

Cultural Note

Fish soup (魚湯) occupies a special place in Cantonese food culture, traditionally associated with recovery, nourishment and gentle care — served to the elderly, to new mothers and to those convalescing from illness. Its reputation as a restorative food makes it particularly meaningful when prepared for residents in care settings. This IDDSI Level 4 version maintains the clean, savoury flavour and cultural significance of the original while meeting the texture safety requirements that protect residents with dysphagia.