Hot-and-Sour Seafood Soup (Food Network Kitchens) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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:
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.
2. 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.
3. Per serving: Calories 200; Fat 5 g (Saturated 1 g); Cholesterol 46 mg; Sodium 274 mg; Carbohydrate 15 g; Fiber 2g; Protein 25 g
4. Photograph by Antonis Achilleos
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