Double Treasures Fish Maw Soup
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: Chinese
Serves: serves 6
  • 1 large piece dried fish maw (approx. 80g) – soak in hot water until softened (approx. 2 to 3 hrs)
  • 150g crab claw meat
  • 4 large pieces dried mushroom – soak in hot water until softened
  • 2 to 3 large pieces dried scallop – soak in water until softened
  • 800 ml chicken stock + 800 ml water
  • 3 slices ginger – cut into thin strips
  • ½ tsp salt
  • ½ tsp sugar
  • 1 tsp fish sauce
  • 2 tsp soy sauce
  • 3 tbsp corn starch + 4 tbsp water
  • 2 stalks spring onion – chopped
  • White pepper to taste
  • Black vinegar to taste
  1. Rinse the dried scallops and add just enough water to cover. Soak for about 30 mins.
  2. Steam the dried scallop with the soaking liquid for about 1 hour until softened.
  3. Once cooled, remove from liquid and shred into thin pieces. Reserve the liquid to add into the soup.
  4. Slice the dried mushroom thinly and set aside.
  5. Repeat the same with the softened fish maw.
  6. Bring a pot of water to boil and scald the mushroom, ginger and fish maw together for a few minutes. This will get rid of any unpleasant odor.
  7. Drain and set aside.
  8. You could prepare the ingredients ahead of time and keep in the fridge until ready to use.
  9. In a large pot, add in chicken stock, water, scallop water, scallop and bring to boil.
  10. Once the soup is boiling, remove any scum on the surface with a spoon.
  11. Add in mushroom, fish maw, crab meat, salt, fish sauce, soy sauce.
  12. Taste and adjust the seasoning accordingly.
  13. Once you are satisfied, mix the corn starch and water together.
  14. Turn down the heat and drizzle the corn starch slurry slowly, while stirring the soup. You do not have to use up all the slurry.
  15. Once you have reached the desired consistency, turn up the heat and bring to boil again.
  16. Garnish with chopped spring onion and serve hot.
  17. The best way to enjoy is to add a few dashes of pepper and a few drops of black vinegar.
Recipe by Bear Naked Food at