Name: Gingery Seafood Soup
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
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.

Photograph by Antonis Achilleos

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

Courtesy of Food Network Magazine