Recipe Card
Kenny’s Hot and Sour Seafood Soup
Ingredients
- 6 cupsseafood or chicken broth (low-sodium preferred: This serves as the flavorful base of the soup, providing depth and richness.)
- 2 tablespoonssoy sauce (or tamari for gluten-free: For a savory and umami punch, bringing everything together.)
- 2 tablespoonsrice vinegar (or Chinese black vinegar for a more traditional flavor: Adds acidity, balancing the flavors of the broth.)
- 1 tablespoonchili paste (such as sambal oelek: Delivers heat and a bit of zing to the soup.)
- 1 teaspoonsesame oil: Provides a nutty aroma and flavor that complements the ingredients beautifully.
- 1 teaspoonsugar (optional: Helps to balance the heat and acidity, enhancing the overall flavor.)
- 1 teaspoongrated fresh ginger: Adds warmth and a hint of spice for a fragrant aroma.
- 2garlic cloves (minced: Enhances the savory profile of the broth with its robust flavor.)
- ½ teaspoonwhite pepper (or black pepper if preferred: Provides a subtle heat that doesn't overpower the dish.)
- ½ poundlarge shrimp (peeled and deveined: Offers a succulent, sweet flavor and firm texture.)
- ½ poundsea scallops: A touch of luxury that brings an incredible tenderness to the dish.
- 1 cupshiitake mushrooms (sliced: Adds an earthy flavor and chewy texture; button or enoki mushrooms can be used as alternatives.)
- ½ cupbamboo shoots (thinly sliced: Contributes a crunchy texture and subtle sweetness.)
- 1 cuptofu (diced: Provides creaminess and protein; choose firm or silken tofu depending on your preference.)
- 1 cupbaby spinach or bok choy (optional: Enhances nutrition and adds vibrant color.)
- 2 tablespoonscornstarch (mixed with 2 tablespoons cold water: Used for thickening the soup to a satisfying consistency.)
- 1egg (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 teaspoonchili oil (or more to taste: Adds a final kick of heat for those who crave more spiciness.)
- —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
Seafood Prep: Rinse the ½ pound large shrimp and ½ pound sea scallops under cold water. Pat dry with paper towels and set aside.
- 2
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.
- 3
Make the Cornstarch Slurry: In a small bowl, mix 2 tablespoons cornstarch and 2 tablespoons cold water until smooth. Set aside.
- 4
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.
- 5
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.
- 6
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.
- 7
Add Tofu: Gently stir in 1 cup diced tofu, being careful not to break them apart.
- 8
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.
- 9
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.
- 10
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.
- 11
Add Egg Ribbons: Slowly drizzle the beaten 1 egg into the soup while stirring gently in a circular motion. This creates delicate egg ribbons.
- 12
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.
- 13
Ladle and Garnish: Divide the soup into bowls and garnish with sliced green onions, cilantro leaves, and a drizzle of chili oil.
- 14
Serve with Lime: Provide lime wedges on the side for an extra burst of freshness.