Hot-and-Sour Seafood Soup Recipe

Name: Hot-and-Sour Seafood Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

Servings: persons

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.
2
Add the scallion whites and cook until slightly tender, 2 to 3 minutes.
3
Stir in the ginger and cook about 1 minute.
4
Add 7 cups water, the soy sauce, sugar, salt to taste, 3/4 teaspoon pepper and the mushrooms.
5
Cover and bring the broth to a simmer.
6
Mix the cornstarch with 1/4 cup cold water and gradually stir into the broth.
7
Bring to a gentle boil, stirring; the broth will thicken slightly.
8
Add the scallion greens, tomatoes and white fish to the broth, and simmer until the fish is opaque, about 3 minutes.
9
Add the scallops, vinegar, and salt and pepper to taste (the scallops will cook instantly from the heat of the soup).
10
Ladle into bowls.
11
Per serving: Calories 200; Fat 5 g (Saturated 1 g); Cholesterol 46 mg; Sodium 274 mg; Carbohydrate 15 g; Fiber 2g; Protein 25 g
12
Photograph by Antonis Achilleos

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Hot-and-Sour Seafood Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hot-and-Sour Seafood Soup

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