Hot-and-Sour Seafood Soup
- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 200
- Calories
- 200
- Total Fat
- 5 grams
- Total Fat
- 5 grams
- Saturated Fat
- 1 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 46 milligrams
- Cholesterol
- 46 milligrams
- Sodium
- 274 milligrams
- Sodium
- 274 milligrams
- Carbohydrates
- 15 grams
- Carbohydrates
- 15 grams
- Dietary Fiber
- 2 grams
- Dietary Fiber
- 2 grams
- Protein
- 25 grams
- Protein
- 25 grams
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.
