Chinese Seafood Soup
Dive into the warm, comforting flavors of Chinese Seafood Soup—a delicate yet flavorful dish brimming with fresh seafood and aromatic ingredients. This recipe combines tender shrimp, scallops, white fish, and squid in a savory chicken or seafood broth infused with the warmth of ginger and garlic. A splash of soy sauce and a touch of sesame oil lend the soup a rich umami depth, while a drizzle of silky egg white creates elegant ribbons in the lightly thickened broth. Garnished with chopped green onions and optional cilantro, this soup is as visually appealing as it is delicious. Perfect for a quick yet impressive weeknight dinner, this 20-minute recipe captures the essence of traditional Chinese cuisine. Whether you're seeking a hearty appetizer or a light main course, this seafood soup is sure to impress!
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Recipe Information
Ingredients
- 200 grams shrimp (peeled and deveined)
- 150 grams scallops
- 150 grams white fish fillet (e.g., cod or sea bass), cubed
- 100 grams squid, cleaned and sliced into rings
- 4 cups chicken or seafood stock
- 1 tablespoon fresh ginger, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 egg white, lightly beaten
- 0.5 teaspoons white pepper
- 2 stalks green onion, finely chopped
- 2 tablespoons cilantro (optional, for garnish)
Instructions
Prepare all the seafood by washing it under cold water. Pat dry with a paper towel. Peel and devein the shrimp, and then slice the squid into rings. Cube the white fish fillet into bite-sized pieces.
In a large pot, heat the sesame oil over medium heat. Add the ginger and garlic, and sauté for about 1 minute until aromatic.
Pour the chicken or seafood stock into the pot and bring it to a boil over high heat.
Reduce the heat to medium-low and add the shrimp, scallops, squid, and white fish cubes to the pot. Let the seafood simmer for 4-5 minutes or until fully cooked and tender.
Add the soy sauce and white pepper. Stir gently to combine.
In a small bowl, mix the cornstarch with water to create a slurry. Slowly pour the slurry into the soup while stirring to slightly thicken the broth.
Slowly drizzle the beaten egg white into the simmering soup while stirring gently with a fork to create wispy ribbons.
Taste the soup and adjust the seasoning if necessary. Add more soy sauce or white pepper if desired.
Turn off the heat and garnish the soup with chopped green onions and cilantro (if using).
Serve hot and enjoy!
Nutrition Facts
Calories |
833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 724 mg | 241% | |
| Sodium | 5044 mg | 219% | |
| Total Carbohydrate | 29.8 g | 11% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 1.7 g | ||
| Protein | 126.6 g | 253% | |
| Vitamin D | 16.4 mcg | 82% | |
| Calcium | 228 mg | 18% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 2166 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
