Tomato Tofu Dace Fish Ball Soup

Why people make this soup

This is one of those soups that Nourilo recommended to a newspaper doing a World Diabetes Day feature — not because it cures anything, but because every ingredient in it is low-glycaemic, low-fat, and easy on the digestion. Tomato provides lycopene and natural acidity; tofu brings plant protein and calcium without the oil; and dace fish (ling yu) is a lean, affordable freshwater fish that forms wonderfully silky fish balls when minced. Together they make a light, satisfying bowl that fits naturally into a diet aimed at keeping blood sugar steady day to day.

Method

1. Rinse and cut tomato into chunky wedges. Rinse tofu and cut into thick slices.
2. Chop or mince the dace fillet finely. Mix with a pinch of salt, white pepper, a little cornstarch, and a few drops of sesame oil; stir vigorously in one direction until the mixture becomes smooth and slightly sticky (this is the fish paste).
3. Bring 1.2–1.5 L of water to a rolling boil. Use a wet spoon to scoop heaped portions of the fish paste and drop them into the boiling water to form fish balls. Cook until they float to the surface.
4. Add the tomato wedges and ginger slices. Simmer for 5 minutes.
5. Add the tofu slices and cook for another 2 minutes.
6. Season lightly with salt. Scatter fresh coriander over the top and serve immediately.

Nourilo’s Tips

Tomato is traditionally considered helpful for stabilising blood sugar and supporting blood vessel health, which is why it pairs so naturally with the low-fat tofu and lean fish in this recipe. Keep the oil minimal — this is meant to be a clean, light bowl rather than a rich broth. If you cannot find dace, any fresh firm white-flesh fish such as grass carp, snakehead, or tilapia works perfectly; freshness matters more than the species.