Soybean Sprout, Tofu and Fresh Fish Slow-Cooked Soup

Why people make this soup

Soybean sprouts, tofu, and fresh fish come together to make a humble but beautifully effective slow-cooked soup. In Chinese food therapy, this combination is considered particularly well-suited for clearing internal heat — the dull, uncomfortable kind that shows up as mouth ulcers, swollen gum tissue, lip sores, or the irritability and restlessness common during hot weather or menopausal transitions. Smaller fresh fish such as red perch or red tilapia work wonderfully here: they make a milky, flavourful broth and are more readily available than large ocean fish during the summer fishing rest season.