• Chicken Stock, 1 litre
  • Water, 1 litre
  • Minced Pork, 500 grams
  • Fish Paste, 200 grams
  • Shitake Mushrooms, 6-7 (stems removed and finely diced)
  • Napa Cabbage, 1/2 (halved and cut into pieces)
  • Fish Maw, 2 pieces
  • Fish Sauce, to taste
  • White Pepper, to taste



  1. In a separate pot, add water and bring it to a boil. Add fish maw and turn off the heat. The fish maw will soften and the excess oil will be removed.
  2. When the fish maw has softened, remove them from the water and slice them into bite-size pieces. Set aside.
  3. In a bowl, mix together minced meat, fish paste and diced mushroom.
  4. Lift handfuls of the mixture and throw them into the bowl to remove excess air.

    Fish Maw Soup Step 3  Fish Maw Soup Step 4

  5. Pour chicken stock and water into the Thermos® Shuttle Chef® inner pot and bring it to a boil.
  6. Roll the meatballs into balls, about the size of golf balls and drop them into the chicken stock.
    Fish Maw Soup Step 6

  7. Add fish maw and Napa cabbage.
  8. Bring the contents to a boil, then lower the heat and place the lid on, leaving a tiny gap on one side. Simmer for 15 minutes.
    Fish Maw Soup Step 7

  9. Turn off the heat. Adjust the lid so that it covers the inner pot fully. Carefully lift the pot and place it into the Shuttle Chef® outer pot.
  10. Close the lid of the outer pot and leave this to continue cooking using the residual heat from the inner pot for 2 hours, or until you are ready to serve.
  11. Before serving, season with fish sauce and white pepper.


  • This recipe is based on using Thermos® Shuttle Chef® TCRA-4500. You may adjust the ingredients quantity accordingly for other capacities. 
  • You may leave the soup in the Shuttle Chef® for up to 6 hours, and re-boil it over medium heat before serving. 


Photos and original recipe courtesy of The Domestic Goddess Wannabe (Diana Gale) here.