Recipe courtesy of Food Network Kitchen
Hot-and-Sour Seafood Soup
Total:
35 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
35 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

Heat the vegetable oil in a large pot over medium-high heat. Add the scallion whites and cook until slightly tender, 2 to 3 minutes. Stir in the ginger and cook about 1 minute. Add 7 cups water, the soy sauce, sugar, salt to taste, 3/4 teaspoon pepper and the mushrooms. Cover and bring the broth to a simmer. Mix the cornstarch with 1/4 cup cold water and gradually stir into the broth. Bring to a gentle boil, stirring; the broth will thicken slightly. Add the scallion greens, tomatoes and white fish to the broth, and simmer until the fish is opaque, about 3 minutes. Add the scallops, vinegar, and salt and pepper to taste (the scallops will cook instantly from the heat of the soup). Ladle into bowls. 

Photograph by Antonis Achilleos

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