There’s something magical about a steaming bowl of soup, especially when it packs a punch of flavor like Kenny’s Hot and Sour Seafood Soup. Imagine sitting at a bustling street market in an Asian metropolis, the aroma of spices wafting through the air, mingling with the salty scent of the ocean. This soup brings back memories of vibrant nights filled with laughter and warmth, where each sip unfolds a new layer of excitement on the taste buds. It is not just a warm meal; it is a journey that transports you to a lively culinary scene overflowing with zest and delight. In this article, you will discover how to recreate this delicious and invigorating soup, exploring its unique ingredients, detailed instructions, and tips for customizations. Get ready to dive into this culinary adventure together and impress your friends and family with your own version of this beloved dish!
Understanding the Recipe
Kenny’s Hot and Sour Seafood Soup is inspired by traditional Asian cooking, where street food and family recipes combine to create dishes that are flavorful and comforting. The origins of hot and sour soup can be traced back to various regions in Asia, each adding its own twist. This soup reflects the combination of spices, seafood, and vegetables that highlight the richness of Asian culinary traditions. The dish is unique not only for its piquant flavors but also for the diverse textures of succulent seafood, crisp vegetables, and soft tofu—each bite evokes a sense of nostalgia and warmth. This soup is an ideal choice for those chilly evenings or when you simply want to enjoy a hearty bowl of something delicious and fulfilling. Beyond its layers of flavor, this recipe boasts nutritional benefits, making it not just a delightful experience but also a healthful one, all while being simple to make.
Ingredient Breakdown
- 6 cups seafood or chicken broth (low-sodium preferred): This serves as the flavorful base of the soup, providing depth and richness.
- 2 tablespoons soy sauce (or tamari for gluten-free): For a savory and umami punch, bringing everything together.
- 2 tablespoons rice vinegar (or Chinese black vinegar for a more traditional flavor): Adds acidity, balancing the flavors of the broth.
- 1 tablespoon chili paste (such as sambal oelek): Delivers heat and a bit of zing to the soup.
- 1 teaspoon sesame oil: Provides a nutty aroma and flavor that complements the ingredients beautifully.
- 1 teaspoon sugar (optional): Helps to balance the heat and acidity, enhancing the overall flavor.
- 1 teaspoon grated fresh ginger: Adds warmth and a hint of spice for a fragrant aroma.
- 2 garlic cloves, minced: Enhances the savory profile of the broth with its robust flavor.
- ½ teaspoon white pepper (or black pepper if preferred): Provides a subtle heat that doesn’t overpower the dish.
Seafood and Add-Ins:
- ½ pound large shrimp, peeled and deveined: Offers a succulent, sweet flavor and firm texture.
- ½ pound sea scallops: A touch of luxury that brings an incredible tenderness to the dish.
- 1 cup shiitake mushrooms, sliced: Adds an earthy flavor and chewy texture; button or enoki mushrooms can be used as alternatives.
- ½ cup bamboo shoots, thinly sliced: Contributes a crunchy texture and subtle sweetness.
- 1 cup tofu, diced: Provides creaminess and protein; choose firm or silken tofu depending on your preference.
- 1 cup baby spinach or bok choy (optional): Enhances nutrition and adds vibrant color.
To Thicken and Finish:
- 2 tablespoons cornstarch, mixed with 2 tablespoons cold water: Used for thickening the soup to a satisfying consistency.
- 1 egg, lightly beaten: Creates delicate ribbons within the soup, enhancing both texture and visual appeal.
- 2–3 tablespoons rice vinegar (to taste): Adjusts the soup’s tartness to suit your palate.
- 1 teaspoon chili oil (or more to taste): Adds a final kick of heat for those who crave more spiciness.
Garnishes:
- Sliced green onions: For a fresh and crunchy garnish.
- Fresh cilantro leaves: Adds a burst of herbaceous flavor.
- Lime wedges: Provide a refreshing zesty finish.
- Extra chili oil or soy sauce: Offer customizable heat and saltiness.
Step-by-Step Instructions
- Prepare the Ingredients:
- Seafood Prep: Rinse the ½ pound large shrimp and ½ pound sea scallops under cold water. Pat dry with paper towels and set aside.
- Chop Vegetables: Slice 1 cup shiitake mushrooms, ½ cup bamboo shoots, and 1 cup tofu into bite-sized pieces. If using bok choy, chop it into small, manageable pieces.
- Make the Cornstarch Slurry: In a small bowl, mix 2 tablespoons cornstarch and 2 tablespoons cold water until smooth. Set aside.
- Build the Soup Base:
- Sauté Aromatics: In a large pot or Dutch oven, heat 1 teaspoon sesame oil over medium heat. Add 1 teaspoon grated fresh ginger and 2 minced garlic cloves, cooking for 1-2 minutes until fragrant.
- Add Broth and Seasonings: Pour in 6 cups seafood or chicken broth, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon chili paste, 1 teaspoon sugar (if using), and ½ teaspoon white pepper. Stir well and bring to a simmer.
- Add Vegetables and Tofu:
- Cook Mushrooms and Bamboo Shoots: Add the sliced mushrooms and bamboo shoots to the pot. Simmer for 5-7 minutes, or until the mushrooms are tender.
- Add Tofu: Gently stir in 1 cup diced tofu, being careful not to break them apart.
- Add the Seafood:
- Add Shrimp and Scallops: Gently place the shrimp and scallops into the simmering soup. Cook for 3-5 minutes, or until the shrimp turn pink and opaque and the scallops are firm but tender.
- Add Greens: If using 1 cup baby spinach or bok choy, stir them in during the last 1-2 minutes of cooking until just wilted.
- Thicken and Finish the Soup:
- Thicken with Cornstarch Slurry: Stir the cornstarch mixture again, then slowly pour it into the soup while stirring continuously. Simmer for 2-3 minutes until the soup thickens slightly.
- Add Egg Ribbons: Slowly drizzle the beaten 1 egg into the soup while stirring gently in a circular motion. This creates delicate egg ribbons.
- Adjust the Flavor:
- Balance the Taste: Taste the soup and adjust the seasoning as needed. Add more rice vinegar for tanginess, chili oil for heat, or soy sauce for saltiness.
- Serve:
- Ladle and Garnish: Divide the soup into bowls and garnish with sliced green onions, cilantro leaves, and a drizzle of chili oil.
- Serve with Lime: Provide lime wedges on the side for an extra burst of freshness.
Variations and Customizations
There are countless ways to tailor Kenny’s Hot and Sour Seafood Soup to suit different preferences or dietary needs. For instance, if you’re looking for a vegetarian option, consider using vegetable broth and omitting the seafood altogether while adding more vegetables like bell peppers, carrots, or zucchini for additional flavor and nutrition. The addition of different spices such as coriander or lemongrass can also impart a unique flair. Alternatively, you can enjoy a heartier bowl by including gluten-free noodles or rice, making it a complete meal. If you’re aiming to enhance the nutritional profile, consider adding leafy greens like kale or more colorful vegetables. Experiment with the ratios of vinegar or chili oil based on your taste for tanginess or spice—this soup is truly versatile!
Serving Suggestions
This soup shines when paired with a variety of accompaniments. To enhance your meal, serve Kenny’s Hot and Sour Seafood Soup with a side of steamed jasmine rice or crispy spring rolls for a delightful contrast. Adding garnishes like fresh lime wedges will bring an invigorating twist to each bowl. This dish is perfect for cozy family dinners, special occasions, or casual gatherings with friends, where sharing stories and experiences is just as essential as sharing the meal itself. The vibrant flavors and heartwarming essence of the soup make it a fitting choice for making memories around the table.
Tips for Success
To ensure your soup turns out perfectly every time, here are a few key tips: be mindful not to overcrowd your pot when adding seafood; this can lead to uneven cooking. If using frozen seafood, allow it to thaw entirely before preparation for the best texture. Also, remember to taste and adjust the seasonings at the end of cooking; sometimes, a little extra vinegar or chili oil can elevate your soup to new heights. To store leftovers, place the soup in an airtight container for up to three days in the fridge or freeze portions for future enjoyment—but note that the seafood may lose some texture upon thawing. Enjoy the magic of this delicious dish time and again!
FAQs
- Can I replace seafood with other meats?
- Yes! You could substitute the seafood with cooked chicken, turkey, or even tofu for a vegetarian version.
- Is it possible to adjust the spice level?
- Absolutely! You can easily modify the heat by adding more or less chili paste and chili oil based on your personal preference.
- How can I make this recipe gluten-free?
- Use gluten-free soy sauce (tamari) and avoid any additional sauces that may contain gluten.
- What if I don’t have cornstarch?
- You can substitute cornstarch with arrowroot powder, or simply omit it for a brothier soup.
- How long does this soup last?
- Stored properly in the refrigerator, it should last about 3 days; in the freezer, it can remain good for up to 2 months.
Conclusion
In summary, Kenny’s Hot and Sour Seafood Soup is a delightful journey of flavors and textures, bringing comfort and warmth with every spoonful. Its ease of preparation, combined with its health benefits and vibrant cultural roots, makes it a must-try dish for any home cook. Whether you are familiar with the dish or trying it for the first time, we encourage you to experience this delightful bowl of goodness. Join the culinary adventure by recreating this dish, and don’t forget to share your delicious results with friends and family—after all, sharing is part of the joy of enjoying good food!
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Kenny’s Hot and Sour Seafood Soup
Description
Enjoy Kenny’s Hot and Sour Seafood Soup: a bold, tangy soup with fresh seafood, spices, and a perfect balance of heat and sourness. A flavorful dish.
Ingredients
- 6 cups seafood or chicken broth (low-sodium preferred): This serves as the flavorful base of the soup, providing depth and richness.
- 2 tablespoons soy sauce (or tamari for gluten-free): For a savory and umami punch, bringing everything together.
- 2 tablespoons rice vinegar (or Chinese black vinegar for a more traditional flavor): Adds acidity, balancing the flavors of the broth.
- 1 tablespoon chili paste (such as sambal oelek): Delivers heat and a bit of zing to the soup.
- 1 teaspoon sesame oil: Provides a nutty aroma and flavor that complements the ingredients beautifully.
- 1 teaspoon sugar (optional): Helps to balance the heat and acidity, enhancing the overall flavor.
- 1 teaspoon grated fresh ginger: Adds warmth and a hint of spice for a fragrant aroma.
- 2 garlic cloves, minced: Enhances the savory profile of the broth with its robust flavor.
- ½ teaspoon white pepper (or black pepper if preferred): Provides a subtle heat that doesn’t overpower the dish.
Seafood and Add-Ins:
- ½ pound large shrimp, peeled and deveined: Offers a succulent, sweet flavor and firm texture.
- ½ pound sea scallops: A touch of luxury that brings an incredible tenderness to the dish.
- 1 cup shiitake mushrooms, sliced: Adds an earthy flavor and chewy texture; button or enoki mushrooms can be used as alternatives.
- ½ cup bamboo shoots, thinly sliced: Contributes a crunchy texture and subtle sweetness.
- 1 cup tofu, diced: Provides creaminess and protein; choose firm or silken tofu depending on your preference.
- 1 cup baby spinach or bok choy (optional): Enhances nutrition and adds vibrant color.
To Thicken and Finish:
- 2 tablespoons cornstarch, mixed with 2 tablespoons cold water: Used for thickening the soup to a satisfying consistency.
- 1 egg, lightly beaten: Creates delicate ribbons within the soup, enhancing both texture and visual appeal.
- 2–3 tablespoons rice vinegar (to taste): Adjusts the soup’s tartness to suit your palate.
- 1 teaspoon chili oil (or more to taste): Adds a final kick of heat for those who crave more spiciness.
Garnishes:
- Sliced green onions: For a fresh and crunchy garnish.
- Fresh cilantro leaves: Adds a burst of herbaceous flavor.
- Lime wedges: Provide a refreshing zesty finish.
- Extra chili oil or soy sauce: Offer customizable heat and saltiness.
Instructions
- Prepare the Ingredients:
- Seafood Prep: Rinse the ½ pound large shrimp and ½ pound sea scallops under cold water. Pat dry with paper towels and set aside.
- Chop Vegetables: Slice 1 cup shiitake mushrooms, ½ cup bamboo shoots, and 1 cup tofu into bite-sized pieces. If using bok choy, chop it into small, manageable pieces.
- Make the Cornstarch Slurry: In a small bowl, mix 2 tablespoons cornstarch and 2 tablespoons cold water until smooth. Set aside.
- Build the Soup Base:
- Sauté Aromatics: In a large pot or Dutch oven, heat 1 teaspoon sesame oil over medium heat. Add 1 teaspoon grated fresh ginger and 2 minced garlic cloves, cooking for 1-2 minutes until fragrant.
- Add Broth and Seasonings: Pour in 6 cups seafood or chicken broth, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon chili paste, 1 teaspoon sugar (if using), and ½ teaspoon white pepper. Stir well and bring to a simmer.
- Add Vegetables and Tofu:
- Cook Mushrooms and Bamboo Shoots: Add the sliced mushrooms and bamboo shoots to the pot. Simmer for 5-7 minutes, or until the mushrooms are tender.
- Add Tofu: Gently stir in 1 cup diced tofu, being careful not to break them apart.
- Add the Seafood:
- Add Shrimp and Scallops: Gently place the shrimp and scallops into the simmering soup. Cook for 3-5 minutes, or until the shrimp turn pink and opaque and the scallops are firm but tender.
- Add Greens: If using 1 cup baby spinach or bok choy, stir them in during the last 1-2 minutes of cooking until just wilted.
- Thicken and Finish the Soup:
- Thicken with Cornstarch Slurry: Stir the cornstarch mixture again, then slowly pour it into the soup while stirring continuously. Simmer for 2-3 minutes until the soup thickens slightly.
- Add Egg Ribbons: Slowly drizzle the beaten 1 egg into the soup while stirring gently in a circular motion. This creates delicate egg ribbons.
- Adjust the Flavor:
- Balance the Taste: Taste the soup and adjust the seasoning as needed. Add more rice vinegar for tanginess, chili oil for heat, or soy sauce for saltiness.
- Serve:
- Ladle and Garnish: Divide the soup into bowls and garnish with sliced green onions, cilantro leaves, and a drizzle of chili oil.
- Serve with Lime: Provide lime wedges on the side for an extra burst of freshness.