Seafood Soup

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  • Yield: 4 servings
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1/2 pound fresh or thawed medium-size shrimp, rinsed and drained

1 can (14-1/2 oz.) no-salt added tomatoes

1 can (8-3/4 oz.) no-salt added whole kernel corn

3 tablespoons Kikkoman Less Sodium Soy Sauce

2 tablespoons dry sherry

1 teaspoon lemon juice

1/2 pound bay scallops, rinsed and drained

1 tablespoon cornstarch

1 green onion and top, minced

Dash white pepper


  1. Shell and devein shrimp, placing only shells in large saucepan. Rinse shrimp; drain.
  2. Pour 3 cups water over shells; bring to boil. Reduce heat; simmer, uncovered, 20 to 25 minutes, or until liquid is reduced in half.
  3. Strain liquid; discard shells and return stock to saucepan. Stir in tomatoes, corn, less sodium soy sauce, sherry and lemon juice; cover and bring to boil. Reduce heat; simmer 5 minutes.
  4. Add shrimp and scallops; simmer, uncovered, 2 minutes, stirring occasionally to break up tomatoes.
  5. Blend cornstarch and 1 Tbsp. water; stir into soup. Bring to boil; cook 1 minute, stirring constantly. Stir in green onion and pepper; serve immediately.