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Kenny’s Hot and Sour Seafood Soup

Kenny’s Hot and Sour Seafood Soup

  • Author: Alyssa

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

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://recipecastle.com/kennys-hot-and-sour-seafood-soup/