Chinese Milky Fish Soup (奶白鱼汤)
Mar 19, 2026 11:57 AM
Milky fish soup is a famous soup for postpartum recovery in Traditional Chinese Medicine (TCM) and it’s a soup I frequently make when recovering from a cold. Made with just a few ingredients, the soup is comforting and nourishing. My recipe explains all the key points to get a milky white soup without actually using any cream or milk.
Chinese milky fish soup is one of those dishes that feels almost magical the first time you cook it. With just fish, water, ginger, and scallions, you end up with a rich, opaque, creamy-looking broth that is light and hearty. There’s no dairy involved.
This soup is especially popular in Chinese home cooking as a nourishing meal for postpartum recovery, whenever you want something light yet nourishing in cold weather, or when you want something light yet deeply satisfying.
In Traditional Chinese Medicine (TCM), milky fish soup is considered a warming dish that supports overall vitality and helps new moms to produce milk. Fish is believed to strengthen the spleen and stomach, promote digestion, and replenish qi (energy). The milky broth, rich from emulsified fish collagen and natural fats, is thought to help nourish the yin and generate bodily fluids.
Nutritionally, the soup is high in easily digestible protein, omega-3 fatty acids, and minerals from the bones, while tofu adds plant-based protein and calcium. Despite its creamy appearance, the broth contains no dairy and is relatively light, making it both comforting and gentle on the body.
Ingredients:
- 2 whole (about 1 lb) sea carp (or 1 whole branzino)
- 6 cups boiling water
- 2 tablespoons vegetable oil
- 1 tablespoon Shaoxing wine
- 1 thumb ginger , sliced
- 3 scallions , halved crosswise, green part thinly sliced
- 1 block firm tofu , cut into bite sized pieces
- 1/2 teaspoon salt (or to taste)
- 1/8 teaspoon white pepper (Optional)
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
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