Description
Glass noodles in a transparent, zero-fat soup making dashi solely from fresh sea bass (Luyu) and massive ginger. Taiwan's god-tier soup famous for postpartum/post-surgery recovery.
Restaurants serving Sea Bass and Ginger Glass Noodle Soup
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Dongfen(Mung bean glass noodles)
- Sea bass (Luyu) fillets
- Ginger(massive)
- Salt
- Rice wine
- Scallions
Instructions
- [Authentic Recipe]
- Briefly pour hot water over fresh sea bass fillets, wash off surface blood/dirt cleanly (absolute condition to erase fishiness).
- Boil water, add massive shredded ginger.
- Add prepped sea bass, boil on medium for 5-
- mins.
- Season with salt and rice wine (no dashi needed).
- Add rehydrated Dongfen, boil
- min to absorb soup.
- Scatter scallions, drizzle a few drops of sesame oil.
Learn more Spice, substitutes, tips
Key spices
Intense ginger freshness and elegant white fish aroma
Substitutes at Japanese supermarkets
Sea bream or cod (any fresh white fish is supreme)
Pairing
Light veg cold dishes、Unsweetened tea
Trivia
[For Women] The ultimate soothing meal combining highly digestible glass noodles with Luyu Tang (sea bass soup) which Taiwanese 'absolutely drink when sick or tired'. Uses no oil/consommé, yet cloudy fish dashi coats the glass noodles, offering elegant, deep flavor like a Michelin-starred restaurant at home.
Eating tips & etiquette
[Unique Eating] Dump Taiwan's unique 'white pepper powder' at the end, maximizing stomach blood flow with a double punch of ginger and pepper!
Allergen
Seafood