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Best Easy Crucian Carp Soup Recipe

Name: Best Easy Crucian Carp Soup Recipe
Total time: 60 min
Yield: 360 g
Ingredients: whole crucian carp 2 lbs; ginger 5 slices; scallions 2 pieces; daikon radish 0.5 lbs; water 10 cups; salt 1 tsp; white pepper 0.25 tsp; Shaoxing wine 1 tbsp

Whole crucian carp is simmered into a milky-white, deeply nourishing broth. This high protein, healthy family soup is a Chinese home-cooking staple believed to boost vitality and recovery.

Cook 60 min Difficulty NORMAL 210 kcal

#high protein #mediterranean #diabetic friendly

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Ingredients

Main ingredients

whole crucian carp 2 lbs
ginger 5 slices
scallions 2 pieces
daikon radish 0.5 lbs
water 10 cups

Seasonings/Sauce

salt 1 tsp
white pepper 0.25 tsp
Shaoxing wine 1 tbsp

Nutrition summary

Carbohydrates 4 g 8%

Protein 26 g 50%

Fat 9 g 42%

Serving size 360g

Cooking steps

1

Clean and scale the whole crucian carp thoroughly. Pat dry and score both sides for even cooking.
2

Heat 2 tbsp of neutral oil in a large pot over medium-high heat. Add ginger slices and sear the carp on both sides until skin is lightly golden and fragrant, about 2-3 minutes per side.
3

Add Shaoxing wine to the pot and deglaze, then pour in the water. Bring to a gentle boil, skimming off any froth or impurities that rise.
4

Add daikon radish chunks and half of the scallions. Lower the heat to a simmer, cover, and cook for 45 minutes. Gently maintain a steady simmer for a milky, rich broth.
5

Remove the carp and radish; strain the broth if desired for clarity. Season with salt and white pepper. Serve the soup hot, garnished with remaining scallion.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The star of this soup is the whole crucian carp. Its bones and flesh create the signature milky broth and deliver protein-rich depth, making it essential for authentic flavor and texture.

Q. How do I achieve a milky-white broth when simmering?

Searing the carp over medium-high heat first, then simmering steadily without boiling aggressively, helps emulsify the fish oils and proteins. This technique gives the soup its signature milky color and nuanced flavor.

Q. How can I prevent the carp from falling apart during cooking?

Score the fish and handle it gently during searing. Once simmering, avoid stirring—let the broth naturally extract flavor for a clear, intact presentation. Removing the fish before serving keeps its shape best.

Q. What’s the nutrition profile per serving?

Each serving (360g) provides about 210 kcal, 26g of protein (50% of calories), 9g of fat (42%), and just 4g of carbs (8%), making this soup high in protein and relatively low in carbohydrates and fat.

Best Easy Crucian Carp Soup Recipe

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