There’s something deeply nostalgic and comforting about a well-made fish maw soup. For many, it’s a treasured memory from Chinese New Year feasts or a special dish served during family banquets. But this rich fish maw soup with bamboo shoots and goji is more than just a celebration dish—it’s a nourishing, silky, and flavor-packed soup that brings together traditional Chinese ingredients with healing, comforting warmth. Whether you’re new to Chinese cooking or a seasoned home cook looking for a new go-to fish soup recipe easy enough for weeknights, this dish brings elegance and flavor without excessive complexity.
Let’s walk through how to make this classic Chinese soup, highlight the ingredients and techniques involved, and give you all the tips you need to serve this as your next show-stopping yet wholesome meal.
Rich Fish Maw Soup with Bamboo Shoots and Goji
Prep Time 25 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Soup
Cuisine Chinese
Large Soup Pot for simmering and layering flavors. A Dutch oven or heavy-bottomed pot works great.
Fine strainer or sieve to skim impurities off the broth for a clear finish.
Chopping board and sharp knife for prepping meats and vegetables.
Mixing bowls to soak ingredients like fish maw and goji berries.
Ladle for easy serving.
Main Ingredients
- Dried fish maw – 50g pre-soaked and cleaned
- Boneless skinless chicken breast – 200g shredded
- Shrimp – 100g peeled and deveined, chopped into small pieces
- Bamboo shoots – 100g thinly julienned
- Goji berries – 2 tablespoons soaked in warm water for 10 minutes
- Dried shiitake mushrooms – 4 pieces rehydrated and thinly sliced
- Ginger – 3 slices
- Shaoxing wine – 1 tablespoon
- Egg whites – 2
- Chicken stock – 6 cups preferably homemade for best flavor
- Salt – to taste
- White pepper – to taste
- Cornstarch slurry – 2 tablespoons cornstarch mixed with 3 tablespoons water
- Sesame oil – a few drops for garnish
- Scallions – thinly sliced for garnish
Optional add-ins
- Fish balls or crab sticks for extra seafood flavor
- Tofu strips for a vegetarian-friendly variation
Step 1: Prepare the Fish Maw
If you’re using dried fish maw, soak it in warm water overnight (or at least 6 hours) until soft. Then, rinse thoroughly, cut into bite-sized pieces, and set aside. Make sure it’s completely clean—this step is crucial for a refined taste and smooth texture.
Step 2: Build the Flavor Base
In a large soup pot over medium heat, add a teaspoon of oil and sauté the ginger slices until fragrant. Add the chicken breast and shrimp, cooking until lightly browned. This step enhances the umami profile of the broth.
Step 3: Add the Broth and Simmer
Pour in the chicken stock and bring to a gentle boil. Add the soaked and sliced mushrooms, bamboo shoots, and fish maw. Let the mixture simmer on low heat for 30 minutes to fully infuse the flavors. Skim any foam or impurities that float to the surface to keep the broth clean.
Step 4: Season the Soup
Add Shaoxing wine, salt, and white pepper to taste. Drop in the soaked goji berries and allow to simmer for another 5 minutes.
Step 5: Thicken and Finish
While stirring the soup in a circular motion, slowly drizzle in the cornstarch slurry to thicken the broth slightly. Then, beat the egg whites and pour them in slowly while stirring in one direction to create silky strands, similar to what you’d find in chinese chicken noodle soup or wong tong soup.
Finish with a few drops of sesame oil and garnish with sliced scallions. Serve hot.
Perfect Pairings
This luxurious soup pairs beautifully with a variety of sides and main dishes, depending on the occasion.
- Steamed Jasmine Rice – A classic base to soak up every spoonful of broth.
- Garlic Stir-fried Chinese Greens – Like bok choy or gai lan, these provide a fresh, crunchy contrast.
- Chinese Roast Duck or Soy Sauce Chicken – If you’re serving this for a dinner gathering, pair it with protein-rich mains for a full meal.
- Dim Sum-style dumplings – Pork or shrimp dumplings make it feel like a festive banquet.
For a more fusion twist, this soup goes surprisingly well with crusty bread, similar to how you’d enjoy a fish chowder recipe—especially if you thicken it more.
Frequently Asked Questions
1. What kind of fish maw should I use?
There are two main types: premium swim bladder and tube maw. The swim bladder variety is more expensive and gelatinous, great for its texture. Tube maw is more affordable and still delicious. Either works for this recipe.
2. Can I use fish head instead of chicken or shrimp?
Yes! Making this more like a chinese fish head soup is a great alternative. Fish head adds deep richness and body to the broth. Just make sure to simmer longer and strain the soup for a smooth texture.
3. Can I substitute fresh fish for fish maw?
Fish maw has a unique texture that mimics gelatinous softness, similar to tendon. If you can’t find it, you could try chunks of firm white fish, but it won’t replicate the same luxurious mouthfeel. For a twist, consider using elements from a thai shrimp soup to bring in lemongrass and galangal.
4. Is this soup healthy?
Yes—this is one of the best chinese soup recipes healthy in its category. Fish maw is low in fat and high in collagen. The goji berries add antioxidants, and bamboo shoots are rich in fiber. The soup is light yet nourishing.
5. Can I make this ahead?
Absolutely. Like many fish soups and stews, this soup tastes even better the next day. The flavors deepen overnight. Just be sure to store it in the fridge and reheat gently without boiling, as overcooking may make the fish maw too soft.
