softmeal.org
Level 3 Moderately Thick
Prep: 30 min Difficulty: Easy Main ingredient: fish
#level-3#tofu#fish#soup#cantonese#hong-kong#liquidised#smooth#high-protein#omega3

Tofu Fish Soup | IDDSI Level 3 Recipe

IDDSI Level 3 (Liquidised) | 30 minutes | Easy

豆腐魚湯 (tofu fish soup) is a classic Cantonese soup prized for its light, sweet and clean flavour. This Level 3 version blends silken tofu and boneless white fish fillet together with clear fish or chicken stock to create a smooth, protein-rich flowing liquid. Both tofu and white fish are naturally soft and blendable, making this one of the most nutritionally complete Level 3 soups — high in complete protein, calcium and omega-3 fatty acids — with a gentle, delicate flavour that appeals even to residents with reduced appetite.

Ingredients (3 servings)

Main:

Seasoning:

Method

  1. Bring the stock to a boil with ginger slices over high heat. Add the fish fillet; poach on a gentle simmer for 8 minutes until the fish is fully cooked and flakes easily. Remove the ginger slices and discard.
  2. Transfer the cooked fish, stock and silken tofu into a blender. Blend on high speed for 90 seconds until completely smooth and homogeneous.
  3. Pass through a fine-mesh sieve into a clean saucepan, pressing firmly to extract all liquid; discard any fibrous or solid residue.
  4. Return to low heat and warm gently to serving temperature. Season with salt, white pepper and sesame oil.
  5. Taste and adjust seasoning. If the soup is too thick for Level 3, add small amounts of warm stock and stir; if too thin, simmer briefly to reduce slightly.

Texture Test

IDDSI Level 3 confirmation: On a tilted spoon, the soup flows slowly but continuously, coating the back of the spoon. No fish or tofu particles remain. IDDSI syringe test: 1–10ml expelled over 10 seconds.

Safety Notes

Bone-free fish is critical — always use pre-boned fillet (sole / dragon tongue fish is the safest choice). After poaching, run fingers carefully through the cooked fillet to check for any remaining pin bones before blending.

Sieving is mandatory — any unblended fish fibre can increase consistency and create a swallowing hazard.

Serve promptly — blended fish soups deteriorate quickly in flavour and texture; serve immediately after preparation or hold covered at 65°C+ for up to 30 minutes.

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:

Fresh white fish fillets (tilapia, sea bass, cod): available at most East Asian fishmongers; frozen fillets at H Mart, T&T, and Wing Yip.

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 130 kcal per serving (250ml), 18g protein, 5g fat. This soup provides an excellent balance of tofu’s plant-based calcium and isoflavones with fish’s complete protein, omega-3 fatty acids and vitamin D. For elderly residents with limited appetite, this soup delivers meaningful nutrition in a small, easily consumed volume.

Cultural Note

Tofu fish soup (豆腐魚湯) is a staple of Cantonese home cooking — light, clean and restorative. In many Hong Kong families, it is the first soup cooked for an elderly relative after a hospital stay, or for a family member recovering from illness. The combination of tofu and fresh fish has long been valued in Cantonese food culture as nourishing and easy on the stomach — and the Level 3 blended version preserves that gentle, healing character entirely.

⚠️ This recipe is for reference only. Texture varies by technique and ingredients. A speech therapist should confirm the appropriate IDDSI level.
← Back to Recipe Library