Easy Chinese Fish and Noodle Soup

Steps

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1. 1
   Prep ingredients: slice the fish fillet and season with salt, white pepper, cooking wine, and potato starch. Separate the white and green parts of the green onions; slice ginger and garlic; cut tomatoes into wedges.
   ▶ ≈0:05
2. 2
   Choose noodles: select from dry wheat noodles, rice noodles, or ramen based on preference.
   ▶ ≈2:32
3. 3
   Heat oil in a pan over medium-high heat. Add the white parts of green onions, ginger slices, garlic slices, and Sichuan peppercorns. Stir-fry briefly for about 10 seconds until fragrant.
   ▶ ≈2:47
4. 4
   Add half of the tomato wedges and cook for about 30 seconds, stirring gently to slightly soften them and release their juices.
   ▶ ≈3:17
5. 5
   Pour in water and bring to a rolling boil over high heat.
   ▶ ≈3:36
6. 6
   Reduce heat to medium-high and add chicken bouillon for seasoning.
   ▶ ≈3:56
7. 7
   In a separate pot, cook the noodles according to package instructions until tender, about 5–6 minutes.
   ▶ ≈4:13
8. 8
   Gently add the fish slices and remaining tomato wedges to the broth. Cook for 3–4 minutes until the fish is opaque and tender.
   ▶ ≈4:33
9. 9
   Taste the broth and adjust seasoning with salt and white pepper powder as needed. Finish by sprinkling green onion tops for garnish.
   ▶ ≈5:01
10. 10
    Drain the cooked noodles and divide between serving bowls. Pour the hot fish broth with fish slices and tomatoes over the noodles and serve immediately.
    ▶ ≈5:27