Barracuda Egg Drop Soup/Sopa De Barracuda

I was looking up inspiration for something different and came across egg drop soups.
Egg drop soups are soups of Chinese origin, where eggs are beaten into hot soup at the end or towards the end of cooking, to add texture and enrich noodles and soup.
An egg drop soup is very easy to do, this one uses a tropical fish called Barracuda… It is similar in flesh to cod but firmer and keeps its shape better than Cod.
if you cannot find it, or would desire to use something else, Mackeral, Haddock, or Pollock can be used…HOWEVER, with Pollock, add towards the last 5 minutes of cooking, as this fish breaks to pieces very easily. Now lets get cooking! This is an adaptation sent to a friend last year…. I never had a complaint about it… So try it and see!

Barracuda Egg Drop Soup

8 Cutlets of Fresh Mackerel/Barracuda/Haddock or any other firm fish.
1/2 of a Kohlrabi, peeled and cubed.
3 Spring Onions Chopped and 3 Crushed Garlic cloves.
1-2 Red or Green Chilli’s deseeded and chopped or OMIT IT: Especially if the kids don’t eat pepper!

2 Eggs whisked

Small handful of Dried Black Fungus(Type of mushroom-Go to a Chinese store for this!) or Shitake/Oyster mushrooms(Soak them in hot water for 5 minutes first, and then thoughly rinse them in a colander, to rid them of dust.).

Two Bundles of Rice Noodles OR Egg Noodles(Use 3-4 Blocks, as they differ in quantity from the rice noodles when put in liquid) .

Salt and dash of Black Pepper, to taste.
Fish stock dissolved in 750ml of water.
1 Heaped teaspoon of Chinese Five Spice Powder
1-2 drops of Sesame Oil
1 Tablespoon of Rice Wine(Omit it if you cannot intake alcohol for whatever reason)


Firstly, peel and chop the veggies, and then clean and scale fish, if it isn’t cleaned already. Put stock/water, and salt and pepper, with the spring onions, garlic, vinegar, and rice wine. Make it bubble for a few minutes. Add fish, mushrooms and kohlrabi, and turn to a lower heat to simmer for about 15 minutes.

Meanwhile, in a separate pan boil the rice/egg noodles according to the packet, or how I do it, until it is able to be draped over a slotted spoon in a limp manner-It must not be too undercooked or clumpy.

When they are cooked, reserve them and pour a few drops of sesame oil over them, and mix the oil over the noodles-To stop them sticking!

Check on fish, and when it seems done add noodles and whisk the eggs.

For the egg drop:
In your hands, tilt the bowl, as if still whisking, and then, over the pot; Using the fork in a drizzling motion, drizzle the egg with the
fork until all of the egg is used up, stir the pot gently and then serve being careful not to break up the fish.

Enjoy!! I hope you enjoyed it as much as me.






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