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–+ servings
delicious chinese seafood broth

Chinese Seafood Soup

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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Soup
Cuisine Chinese
Servings 4 servings

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

For a richer flavor, consider adding a splash of sesame oil or a few drops of fish sauce before serving. It is important to stir continuously while adding the eggs to ensure they form delicate ribbons rather than clumping together. Adjust seasonings to taste, especially if you prefer a more robust or milder soup.
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