HOT-AND-SOUR SEAFOOD SOUP

Hot-and-Sour Seafood Soup image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

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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

Steps:

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, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 46 milligrams, Sodium 274 milligrams, Carbohydrate 15 grams, Fiber 2 grams, Protein 25 grams