Ginger soup with seafood
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 200, total fat 5 G., saturated fats 1 G., proteins 25 G., carbohydrates 15 G., fiber 2 G., cholesterol 46 mg, sodium 274 mg, sugar 1 G.
Calories 200, total fat 5 G., saturated fats 1 G., proteins 25 G., carbohydrates 15 G., fiber 2 G., cholesterol 46 mg, sodium 274 mg, sugar 1 G.
Make a light and healthy soup with white fish, scallops, and shiitake mushrooms, warmed by the rich flavor of ginger and green onions. Any firm white fish, such as pollock or cod, works well for this recipe. Turn off the heat immediately after adding the scallops, otherwise they will overcook and become tough.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp. vegetable oil
- 1 bunch of green onions; cut the white parts into 0.5 cm pieces, the greens into 5 cm pieces.
- 1 tbsp. chopped peeled ginger root
- 1 tbsp. lightly salted soy sauce
- 0.5 tsp sugar
- 110 g shiitake mushrooms, stems removed, caps thinly sliced
- 1/4 cup cornstarch
- 2 plum tomatoes, cut into large chunks (remove cores)
- 350 g of firm white fish (such as pollock), cut into 2.5 cm pieces.
- 170 g of sea scallops
- 2 tablespoons balsamic vinegar
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Recipes with similar ingredients: shiitake mushrooms, plum tomatoes, starch, fish fillet, green onions, ginger root, soy sauce, scallops, balsamic vinegar
Cooking the dish according to the recipe:
- Heat vegetable oil in a large saucepan over medium-high heat. Add the white part of the green onion and cook until slightly softened, 2-3 minutes. Add the ginger and cook for about 1 minute.
- Add 7 cups of water, soy sauce, sugar, salt to taste, 3/4 teaspoon of black pepper, and mushrooms. Cover and bring to a boil. Mix the cornstarch with 1/4 cup of cold water and gradually whisk into the broth. Bring to a gentle simmer, stirring; the broth will thicken slightly.
- Add the green onions, tomatoes, and white fish to the broth and simmer until the fish is opaque, about 3 minutes. Add the scallops, vinegar, and salt and pepper to taste (the scallops will cook immediately in the hot soup). Ladle into bowls and serve.
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