Ever tasted something so delicate it feels like comfort in liquid form? That’s what this soup is—the kind that warms you even in summer, not from heat but from balance. A golden broth shimmering with bamboo shoots, goji berries, and the luxurious texture of fish maw. It’s light, nourishing, and quietly elegant, a perfect star for your summer soup season.
There’s something timeless about Chinese soups. They’re not just food—they’re philosophy. In Cantonese kitchens, soups are medicine, comfort, and celebration all at once. Fish maw, the dried swim bladder of certain fish, is prized for its silky texture and rich collagen. It’s believed to nourish skin, joints, and vitality. When paired with goji berries—those ruby gems of sweetness—and bamboo shoots, you get a harmony of flavor and texture that’s both ancient and modern. This isn’t just another bowl of soup. It’s a conversation between tradition and health, a soups diet dream that’s as satisfying as it is light. The kind of soup you can have for lunch on a warm afternoon or as a gentle start to a family dinner.
Ingredients & Substitutions
Here’s what you’ll need for this nourishing summer soup recipe.
Dried Fish Maw (80–100 g / 3.5 oz) – the hero ingredient. Soak overnight in cold water until soft and spongy.
Chicken Broth (6 cups / 1.4 L) – homemade or store-bought, unsalted preferred.
Fresh Bamboo Shoots (100 g / 1 cup) – sliced thin for gentle crunch. Sub with canned bamboo shoots, rinsed well.
Goji Berries (2 tbsp / 20 g) – sweet and slightly tart, they balance the broth.
Ginger (3 slices) – adds warmth and depth.
Shaoxing Wine (1 tbsp) – for aroma and a little complexity.
Salt (to taste)
White Pepper (¼ tsp) – subtle heat that enhances the soup’s sweetness.
Cilantro or Spring Onion (for garnish) – optional but adds freshness.
Substitutions & Tips: For a vegetarian version, replace fish maw with tofu skin (yuba) or konjac jelly. Use vegetable broth if you’re skipping meat. Add dried scallops or shredded chicken breast for more body. If you can’t find goji berries, golden raisins give a similar touch of sweetness. Always rinse goji berries before adding—they’ll bloom brighter and taste cleaner.
Step-by-Step Instructions
1. Soak the Fish Maw
Place dried fish maw in cold water overnight. For faster results, simmer gently for 10–15 minutes, then soak for two hours. Drain and cut into bite-size pieces.
2. Blanch for Purity
Bring a pot of water to a boil. Add the soaked fish maw, cook for 1–2 minutes to remove any fishy aroma. Drain and rinse under cold water. This keeps the taste clean and neutral.
3. Start the Broth
In a large pot, bring chicken broth to a gentle simmer. Add ginger slices and Shaoxing wine. Let it infuse for five minutes—you’ll smell that aromatic lift immediately.
4. Add Bamboo Shoots
Drop in the bamboo shoots and cook for 5–7 minutes until tender-crisp.
5. Combine with Fish Maw
Add the softened fish maw to the broth. Simmer on low for 20–25 minutes. Avoid hard boiling—it toughens the texture.
6. Add Goji Berries
Toss in goji berries for the final five minutes of simmering. They’ll plump up, tinting the soup a warm golden hue with little red jewels floating on top.
7. Season and Serve
Add salt and white pepper to taste. Remove ginger slices before serving. Garnish with cilantro or scallions for freshness.
Variations: Spice it up with a drizzle of chili oil or a pinch of Sichuan peppercorns. For a creamy twist, stir in a spoonful of soy milk. Want something refreshing? Chill the broth overnight and serve cold—the result is subtle and elegant, perfect for hot weather.
Recipe Card
Rich Fish Maw Soup with Bamboo Shoots and Goji
Prep Time: 20 minutes (plus soaking)
Cook Time: 30 minutes
Total Time: ~50 minutes
Servings: 4 bowls
Calories: ~180 kcal per serving
Ingredients:
80–100 g (3.5 oz) dried fish maw
6 cups (1.4 L) chicken broth
100 g (1 cup) bamboo shoots
2 tbsp (20 g) goji berries
3 slices ginger
1 tbsp Shaoxing wine
Salt to taste
¼ tsp white pepper
Fresh cilantro or scallions, for garnish
Instructions:
- Soak fish maw overnight; cut into pieces.
- Blanch briefly, rinse, and drain.
- Simmer broth with ginger and wine for five minutes.
- Add bamboo shoots; cook until tender.
- Add fish maw; simmer for 20–25 minutes.
- Stir in goji berries; cook for five more minutes.
- Season, remove ginger, and garnish to serve.
Cooking Techniques & Science
Fish maw is mostly collagen. When simmered gently, it turns silky and soft, almost like a delicate jelly. Boil it too hard, and it shrinks into rubber. That’s why patience pays off here—you’re coaxing texture, not forcing it. Ginger and wine do double duty: they perfume the broth and neutralize fishy notes through chemical binding. Bamboo shoots add crisp contrast and fiber, keeping the soup light and ideal for a balanced soups diet or low-calorie soup meal. Goji berries offer natural sweetness and antioxidants, a touch of brightness against the savory base. If you like a crystal-clear broth, skim the foam as it simmers; clarity equals refinement.
Serving & Pairing Suggestions
Serve this as part of a light summer soup meal. Pair it with steamed jasmine rice or sticky rice rolls for something hearty. For sides, quick-blanched greens like Chinese broccoli or snow peas add crunch and color. A cup of white tea or chrysanthemum tea complements the broth perfectly. Presentation matters too—use deep porcelain bowls, let a few goji berries float on top, and finish with a hint of sesame oil. It’s simple, calm elegance in a bowl.
Conclusion
Rich Fish Maw Soup with Bamboo Shoots and Goji isn’t a rush job; it’s a mindful dish. It asks you to soak, simmer, and wait. But the result is worth every minute. The texture is cloud-soft, the flavor clean yet rich, the experience deeply comforting. It’s proof that light soups can be soulful and satisfying, the kind of recipe that fits every soup season, every mood. So next time you crave something delicate but deeply nourishing, let this bowl be your answer.
FAQs
What is fish maw and where can I find it?
It’s the dried swim bladder of large fish like croaker or catfish. You can find it in most Asian grocery stores or online.
Can I make this soup ahead of time?
Yes, and it actually improves overnight. Store in the fridge for up to three days and reheat gently before serving.
Is it good for a diet plan?
Definitely. It’s high in protein, low in fat, and naturally collagen-rich, perfect for a soups diet or light meal.
Can I use fresh fish instead of fish maw?
You can, but the texture will be completely different. Fish maw gives a luxurious gelatinous feel that fish meat can’t replicate.
How do I keep the broth clear?
Keep the heat low, skim often, and avoid stirring too much. Slow simmering is your friend.
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Pinterest Title: Rich Fish Maw Soup with Bamboo Shoots and Goji — A Nourishing Summer Favorite
Pinterest Description: Light, soothing, and collagen-rich, this Chinese Fish Maw Soup blends goji berries, bamboo shoots, and gentle broth into the perfect summer soup meal—ideal for light diets and warm evenings.
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Selena is an experienced lifestyle blogger and the voice behind many of Cozy Toned’s inspiring posts. With a passion for mindful living, home styling, and everyday wellness, she shares practical tips and fresh ideas to help readers live beautifully and intentionally.