| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 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
Instructions
- 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.
Nutrition Facts
| Calories | 200 |
| Total Fat | 5 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 46 milligrams |
| Sodium | 274 milligrams |
| Carbohydrates | 15 grams |
| Dietary Fiber | 2 grams |
| Protein | 25 grams |
Reviews
where is the hot, and where is the sour.
i might of just thrown some fish and krab with all spice in can fish broth.
it would of been easyer, cheaper faster
i might of just thrown some fish and krab with all spice in can fish broth.
it would of been easyer, cheaper faster
Wow this tastes as awful as it looks. There is zero flavor–It tastes like water and cornstarch. I suppose I could have quadrupled the seasoning and only add 4 cups of water instead of 7 and maybe the soup would be edible. But unfortunately, following the recipe had me create a whole pot of dishwater-soup that hopefully the garbage disposal won’t throw back at me when I dump it.
Don’t think I will ever make this again. Followed the recipe to the letter. It did taste like fish soup, but there was no “hot and sour”. I tried adding more balsamic vinegar after the fact but that didn’t help. I tried reheating it later. Still tastes like fish soup…
I would make this again with some minor adjustments. I thought the soup was a bit too thick, so I would use less cornstarch next time. I also doubled the amount of ginger. For the flavor, I used 2 tbsp of soy sauce instead of one, and that made a big difference. My husband added a spicy oil to his serving, and that came out pretty awesome.
I agree about the serving information…I got 6 very hearty servings out of the soup. It is so delicious and refreshing. I added a couple teaspoons of crushed red peppers too, just to up the “heat” on the taste. Too bad my husband doesn’t like fish and my daughter doesn’t like spicy….more for me!
I’m not sure if the serving information is correct because I made it and had enough for 6 or 8 people after I made it, however it was great! The only adjustments I made were more pepper and more vinegar, both of which are a matter of taste. Still, this is a wonderful soup and leftovers are even better.