Taiwanese🥣 Soups & stews

Asparagus and Milkfish Soup

Name: Asparagus and Milkfish Soup
Total time: 15 min
Yield: 4 servings
Cuisine: Taiwanese
Ingredients: 1 piece milkfish belly; 300 g asparagus; 15 g young ginger; 3 cloves garlic; 1000 ml water; 4 g salt; ½ g MSG (monosodium glutamate)

⏱ 15 min🍽 Serves 4

A quick and refreshing Taiwanese home-style soup featuring fresh asparagus and milkfish belly. The milkfish provides natural richness while the asparagus adds delicate sweetness and crisp texture. Minimal seasoning is needed to highlight the natural flavours. This simple yet nourishing dish is perfect for summer meals.

Adapted from a video by 台菜一姐

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Ingredients

milkfish bellyUse a large boneless milkfish belly, trim away any areas with remaining hard bones, then cut into chunks1 piece
asparagusPeel the tough lower skin, trim the blackened base, and cut into 3 cm lengths300 g
young gingerCut into thin strips15 g
garlicSlice into thin pieces3 cloves
water1000 ml
salt4 g
MSG (monosodium glutamate)Optional or adjust to taste½ g

Steps

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1
Prepare the garlic and ginger: slice the garlic thinly and cut the ginger into thin strips.
2
Prepare the asparagus: lay it flat on a cutting board and use a peeler to remove the tough skin from the lower portion. Trim the blackened base and cut into 3 cm segments.
3
Prepare the milkfish belly: trim away any areas with remaining hard bones using scissors and mark them, then cut the fish into chunks.
4
Pour 1000 ml of water into a pot over medium-high heat. Add the sliced garlic and ginger strips, and bring to a boil.
5
Once boiling, add the milkfish belly and asparagus pieces. Season with salt and MSG (optional), then simmer for about 2 minutes before turning off the heat and serving.

Asparagus and Milkfish Soup

Ingredients

Steps

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