Photo: Hot-and-Sour Seafood Soup Recipe
Ingredients
- 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
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.
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
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By theartsyone
Beaverton, OR
on November 10, 2011
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Wow this tastes as awful as it looks. There is zero flavor--It tastes like water and cornstarch. I suppose I could have quadrupled the seasoning and only add 4 cups of water instead of 7 and maybe the soup would be edible. But unfortunately, following the recipe had me create a whole pot of dishwater-soup that hopefully the garbage disposal won't throw back at me when I dump it.
By Don D
on April 29, 2011
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Don't think I will ever make this again. Followed the recipe to the letter. It did taste like fish soup, but there was no "hot and sour". I tried adding more balsamic vinegar after the fact but that didn't help. I tried reheating it later. Still tastes like fish soup...
By NotsoFrench
Boston, MA
on January 23, 2011
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I would make this again with some minor adjustments. I thought the soup was a bit too thick, so I would use less cornstarch next time. I also doubled the amount of ginger. For the flavor, I used 2 tbsp of soy sauce instead of one, and that made a big difference. My husband added a spicy oil to his serving, and that came out pretty awesome.
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