- 1 tablespoon vegetable oil
- 1 bunch scallions; whites cut into 1/4-inch pieces,greens cut into 2-inch pieces
- 1 tablespoon minced peeled ginger
- 1 tablespoon low-sodium soy sauce
- 1/2 teaspoon sugar
- Kosher salt and freshly ground pepper
- 4 ounces shiitake mushrooms, stemmed and sliced
- 1/4 cup cornstarch
- 2 plum tomatoes, cored and cut into large chunks
- 12 ounces firm white fish (such as pollock), cut into 1-inch pieces
- 6 ounces bay scallops
- 2 tablespoons balsamic vinegar
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.
Per serving: Calories 200; Fat 5 g (Saturated 1 g); Cholesterol 46 mg; Sodium 274 mg; Carbohydrate 15 g; Fiber 2g; Protein 25 g
Photograph by Antonis Achilleos