Imagine the aroma of ginger and soy mingling with the delicate scent of the sea.
Chinese Seafood Soup is a cozy, heartwarming dish, surprisingly simple to prepare.
A delightful blend of shrimp, squid, and fish come together with tofu and mushrooms, transforming into a rich, savory broth.
As the egg ribbons swirl through, it feels like magic in a pot. Let’s bring this delightful, comforting soup to life.
Kitchen Tools Required
- 1 large pot
- 1 ladle
- 1 knife
- 1 cutting board
- 1 whisk
Ingredients
- 500 grams shrimp, peeled and deveined
- 200 grams squid, sliced into rings
- 200 grams white fish fillet, cut into bite-sized pieces
- 1 liter chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 eggs, lightly beaten
- 100 grams tofu, diced
- 2 green onions, chopped
- 50 grams mushrooms, sliced
- 1 tablespoon ginger, grated
- Salt, to taste
- White pepper, to taste
Cook & Prep Time
To efficiently manage your time while preparing Chinese Seafood Soup, you can follow this timeline:
1. Reading and Understanding the Recipe: Allocate 5 minutes to thoroughly read through the recipe, familiarize yourself with the steps, and gather all necessary ingredients and equipment.
2. Preparation (15 minutes):
- Start by washing and prepping all the ingredients:
- Peel and devein the shrimp.
- Slice the squid into rings.
- Cut the white fish fillet into bite-sized pieces.
- Dice the tofu.
- Chop the green onions.
- Slice the mushrooms.
- Grate the ginger.
- Beat the eggs in a small bowl.
- Prepare the cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water.
3. Cooking (20 minutes):
- Minute 0-5: Bring 1 liter of chicken broth to a boil in a large pot.
- Minute 5-10: Add the ginger, mushrooms, and tofu to the pot and let them simmer for 5 minutes.
- Minute 10-15: Stir in the shrimp, squid, and fish fillet, and cook until the seafood is opaque.
- Minute 15-17: Slowly pour the cornstarch slurry into the soup while stirring continuously until it thickens.
- Minute 17-19: Add soy sauce, salt, and white pepper to taste.
- Minute 19-20: Gradually pour in the beaten eggs while stirring to create egg ribbons.
4. Resting and Serving (5 minutes):
- Remove the pot from heat and let it rest for 5 minutes to let the flavors meld.
- Garnish with chopped green onions before serving.
5. Additional Tips:
- Consider adding a splash of sesame oil or a few drops of fish sauce for enhanced flavor.
- Maintain continuous stirring while adding the eggs to prevent clumping.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
In a large pot, bring the chicken broth to a boil.
Add ginger, mushrooms, and tofu to the pot and simmer for 5 minutes.
Stir in the shrimp, squid, and fish fillet, and cook until seafood is opaque.
In a small bowl, mix cornstarch with water to create a slurry.
Slowly pour the cornstarch slurry into the soup, stirring constantly until it thickens.
Add soy sauce, salt, and white pepper to the soup for seasoning.
Gradually pour in the beaten eggs while stirring the soup to create egg ribbons.
Remove the pot from heat and let it rest for 5 minutes.
Garnish with chopped green onions before serving.
Serving Tips
- Steamed Rice: Pair the soup with steamed rice to create a more filling and balanced meal.
- Spring Rolls: Serve alongside crispy spring rolls for a delightful contrast in texture.
- Dim Sum: Complement the soup with a selection of dim sum for a complete Chinese dining experience.
- Stir-fried Vegetables: Add a side of stir-fried vegetables to incorporate more greens and enhance nutritional value.
- Green Tea: Enjoy with a cup of green tea to cleanse the palate and aid digestion.
Storage
To store Chinese Seafood Soup, cool it completely.
Transfer it to an airtight container and refrigerate.
Consume within two days for ideal freshness.
Reheat gently to avoid overcooking seafood.
Freezing
Allow the Chinese Seafood Soup to cool completely before transferring it to airtight containers.
Freeze in individual portions for easy reheating.
Consume within three months for ideal flavor and texture.
Reheating
When reheating Chinese Seafood Soup, gently warm it on low heat to avoid overcooking the seafood.
Stir occasionally and add a splash of broth if it thickens too much.
Final Thoughts
Chinese Seafood Soup is a delightful and flavorful dish that embodies the essence of Chinese cuisine.
Its combination of tender seafood, savory broth, and aromatic seasonings makes it a perfect choice for any meal.
The soup isn’t only delicious but also quick to prepare, making it ideal for busy days.
With its rich flavors and comforting warmth, it’s sure to please both family and guests alike.
Enjoy the soup with a side of steamed rice or a simple salad for a complete and satisfying meal.
Frequently Asked Questions
Can I Substitute Chicken Broth With Vegetable Broth for a Vegetarian Version?
Yes, you can substitute chicken broth with vegetable broth to create a vegetarian version. Use rich, flavorful vegetables like carrots and celery for depth. Make certain you balance the seasoning to complement the seafood’s absence while maintaining harmony.
What Type of White Fish Is Best for This Soup?
You should choose a mild, firm white fish like cod or halibut. These fish maintain their texture in soups and absorb the broth’s flavors beautifully. Avoid overly delicate fish like tilapia, which might disintegrate.
How Can I Make the Soup Spicier?
To make your soup spicier, add sliced chili peppers or a dash of chili oil. Consider incorporating Sichuan peppercorns for a numbing heat, or a spoonful of chili paste for depth and complexity in flavor.
Are There Any Low-Sodium Alternatives for Soy Sauce?
You can substitute soy sauce with a low-sodium version or liquid aminos. These options maintain umami flavor without excessive salt. Taste test as you go, ensuring the balance complements your dish’s delicate seafood notes.
Can I Add Other Vegetables to the Soup?
Absolutely, you can enhance the soup’s texture and flavor by adding vegetables like bok choy or bell peppers. Their crispness contrasts beautifully with the tender seafood, elevating the soup’s complexity and providing a delightful culinary experience.
Chinese Seafood Soup
Equipment
- 1 Large pot
- 1 Ladle
- 1 Knife
- 1 Cutting board
- 1 Whisk
Ingredients
- 500 gram shrimp peeled and deveined
- 200 gram squid sliced into rings
- 200 gram white fish fillet cut into bite-sized pieces
- 1 liter chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 tablespoon water
- 2 eggs lightly beaten
- 100 gram tofu diced
- 2 green onions chopped
- 50 gram mushrooms sliced
- 1 tablespoon ginger grated
- Salt to taste
- White pepper to taste
Instructions
- In a large pot, bring the chicken broth to a boil.
- Add ginger, mushrooms, and tofu to the pot and simmer for 5 minutes.
- Stir in the shrimp, squid, and fish fillet, and cook until seafood is opaque.
- In a small bowl, mix cornstarch with water to create a slurry.
- Slowly pour the cornstarch slurry into the soup, stirring constantly until it thickens.
- Add soy sauce, salt, and white pepper to the soup for seasoning.
- Gradually pour in the beaten eggs while stirring the soup to create egg ribbons.
- Remove the pot from heat and let it rest for 5 minutes.
- Garnish with chopped green onions before serving.
Notes
