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Light Wenzhou fish cake soup with tender fish cakes and fresh vegetables is a healthy, protein-rich bowl. A clean eats family recipe with delicate flavor.
Slice fish cakes into thin rounds, chop Napa cabbage and carrot into bite-size pieces, slice mushrooms, cube tofu, and chop scallions.
Bring fish stock to a gentle boil in a medium pot over medium-high heat.
Add carrots and shiitake mushrooms first, and simmer for 5 minutes until slightly tender.
Add Napa cabbage and tofu. Reduce heat to medium-low and cook for another 5 minutes, keeping the soup at a gentle simmer.
Add the fish cakes and simmer for 3-4 minutes, watching carefully to avoid overcooking the fish cakes.
Stir in soy sauce, salt, white pepper, and sesame oil; taste and adjust seasoning if needed.
Turn off the heat, add chopped scallions, then serve hot for a clean, delicate flavor.
