Hot-and-Sour Seafood Soup

Save Recipe
  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe


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


  1. 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.