Ingredients
200 g fish fillet, 200 g Shanghai bok choy, 150 g shrimp (about 120 g peeled), tofu to taste, clear chicken broth to taste, and water as needed.
Seasonings
Salt and pepper to taste, 1/4 teaspoon sugar, 1 slice ginger.
Instructions
1. Rinse the tofu, pat it dry, and cut into thick slices; rinse the fish, slice it, and mix with the shrimp and seasonings until well combined.
2. Bring the chicken broth and water to a boil, add the bok choy and cook briefly until just tender, then add ginger slices, tofu, shrimp, and fish fillets, simmer for 10 minutes, and season with salt. This clear soup is light and flavorful, with tender seafood floating on the surface, creating a unique and elegant presentation.