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Hot-and-Sour Seafood Soup

Hot-and-Sour Seafood Soup
Need a gluten free, dairy free, and pescatarian main course? Hot-and-Sour Seafood Soup could be a tremendous recipe to try. This recipe serves 4. One portion of this dish contains about 24g of protein, 5g of fat, and a total of 201 calories. Head to the store and pick up balsamic vinegar, vegetable oil, scallions; whites, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

1
Heat the vegetable oil in a large pot over medium-high heat.
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2
Add the scallion whites and cook until slightly tender, 2 to 3 minutes. Stir in the ginger and cook about 1 minute.
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Green OnionsGreen Onions
GingerGinger
3
Add 7 cups water, the soy sauce, sugar, salt to taste, 3/4 teaspoon pepper and the mushrooms. Cover and bring the broth to a simmer.
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MushroomsMushrooms
Soy SauceSoy Sauce
PepperPepper
BrothBroth
SugarSugar
WaterWater
SaltSalt
4
Mix the cornstarch with 1/4 cup cold water and gradually stir into the broth. Bring to a gentle boil, stirring; the broth will thicken slightly.
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5
Add the scallion greens, tomatoes and white fish to the broth, and simmer until the fish is opaque, about 3 minutes.
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FishFish
TomatoTomato
BrothBroth
6
Add the scallops, vinegar, and salt and pepper to taste (the scallops will cook instantly from the heat of the soup). Ladle into bowls.
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ScallopsScallops
VinegarVinegar
SoupSoup
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7
Photograph by Antonis Achilleos

Equipment

DifficultyHard
Ready In35 m.
Servings4
Health Score18
Dairy FreeGluten Free
DietsGluten FreeDairy FreePescatarian
Dish TypesSoup
OccasionsFallWinter
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