Chinese Seafood Soup
A delicate yet flavorful broth with assorted fresh seafood
Ingredients
Instructions
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Prepare the seafoodClean all seafood thoroughly. Peel and devein shrimp if using, cut squid into rings, and ensure scallops are free of grit. Pat dry with paper towels and set aside in the refrigerator until ready to use.
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Create the soup baseHeat vegetable oil in a large pot over medium heat. Add minced garlic, ginger, and the white parts of green onions. Sauté for 1-2 minutes until fragrant but not browned.
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Add vegetables and stockAdd sliced shiitake mushrooms and bamboo shoots to the pot. Stir-fry for 2 minutes. Pour in the seafood or chicken stock and water, then bring to a gentle simmer.
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Season the brothAdd soy sauce, rice vinegar, and white pepper to the simmering broth. Adjust seasoning to taste. Let the broth simmer for 10 minutes to allow flavors to meld together.
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Cook the seafoodAdd the seafood to the pot and simmer gently for 2-3 minutes until just cooked through. Be careful not to overcook the seafood as it will become tough and rubbery.
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Thicken the soupStir the cornstarch slurry to recombine, then slowly pour into the soup while stirring constantly. Simmer for 1-2 minutes until the soup thickens slightly.
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Finish and serveRemove from heat and stir in sesame oil. Ladle the hot soup into bowls and garnish with the green parts of the sliced green onions. Serve immediately while hot.
Nutritional Information
210
Calories
per serving
18
Protein
g
12
Carbohydrates
g
11
Total Fat
g
1.5
Saturated Fat
g
2
Fiber
g
3
Sugar
g
950
Sodium
mg
6
Vitamin C
mg
1.2
Iron
mg
Chinese Seafood Soup is Also Known As
Hǎi xiān tāng, Seafood Hot and Sour Soup, Chinese Seafood Chowder or Cantonese Seafood Soup
