Seafood Soup

Seafood Soup Recipe from China with Shrimp and Scallops

Region / culture: China | Preparation time: 10 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Seafood soup is a delicious and comforting dish that is perfect for any time of year. This recipe combines the flavors of shrimp, scallops, and Chinese cabbage in a light and flavorful broth. It is a great option for a quick and easy meal that is sure to satisfy your taste buds.

History

Seafood soup has been a popular dish in many cultures for centuries. It is a versatile dish that can be made with a variety of seafood and vegetables, depending on the region and the season. This particular recipe combines traditional Chinese flavors with a modern twist, making it a unique and delicious option for any meal.

Ingredients

1 tsp lite olive oil (or other vegetable oil)
4 cloves garlic, finely chopped
3 cups chinese cabbage, thinly sliced
4 cups de-fatted chicken stock
6 oz (170 g) small shrimp, peeled and de-veined
6 oz (170 g) bay scallops or sea scallops (if they are large, cut them in half horizontally)
3 tbsp light soy sauce
2 tbsp rice wine or white vinegar
0.5 lb (227 g) chinese wheat noodles or linguine
2 scallions, peeled and chopped

How to prepare

In a saucepan, heat the oil. Add garlic and stir until golden, about 1 minute.
Add cabbage and 0.25 of the chicken stock.
Bring to a simmer and cook until the cabbage is wilted, about 1 minute.
Add the remaining stock, shrimp, scallops, soy sauce, and rice wine.
Cook for about 1 minute or just until the shrimp and scallops are opaque.
Before proceeding with the final step, bring a pot of water to a rolling boil and cook the noodles until they are just tender, which should take around 2-5 minutes depending on the type of noodle used.
Drain the noodles and place them in 4 large soup bowls.
Ladle the soup over the noodles, dividing the seafood and cabbage evenly.
Sprinkle with scallions.

Variations

Add other seafood such as mussels or fish to the soup for a different flavor profile.
Use different vegetables such as bok choy or spinach in place of the Chinese cabbage.
Add spices such as ginger or chili flakes for a spicy kick.

Cooking Tips & Tricks

Be sure to devein the shrimp before adding them to the soup to ensure a clean and flavorful broth.

- Use fresh seafood for the best flavor and texture.

- Adjust the seasonings to taste, adding more soy sauce or vinegar if desired.

- Feel free to add other vegetables or herbs to customize the soup to your liking.

Serving Suggestions

Serve this seafood soup with a side of steamed rice or crusty bread for a complete meal. Garnish with fresh herbs or a squeeze of lime for added flavor.

Cooking Techniques

Be sure to cook the seafood just until it is opaque to prevent it from becoming tough and rubbery.

- Simmer the soup gently to allow the flavors to meld together.

- Adjust the seasonings as needed to suit your taste preferences.

Ingredient Substitutions

Use vegetable broth in place of chicken stock for a vegetarian option.

- Substitute rice noodles or udon noodles for the linguine for a different texture.

Make Ahead Tips

This seafood soup can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve this seafood soup in large soup bowls garnished with fresh scallions for a beautiful presentation. Add a sprinkle of sesame seeds or a drizzle of chili oil for extra flavor.

Pairing Recommendations

Pair this seafood soup with a crisp white wine such as Sauvignon Blanc or a light lager beer. A side salad or steamed vegetables would also complement this dish nicely.

Storage and Reheating Instructions

Store any leftovers of this seafood soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

This seafood soup recipe contains approximately 250 calories per serving.

Carbohydrates

This seafood soup recipe contains approximately 30 grams of carbohydrates per serving.

Fats

This seafood soup recipe contains approximately 5 grams of fat per serving.

Proteins

This seafood soup recipe contains approximately 20 grams of protein per serving.

Vitamins and minerals

Seafood is a great source of vitamins and minerals, including vitamin B12, vitamin D, and omega-3 fatty acids. The Chinese cabbage in this recipe also provides a good amount of vitamin C and vitamin K.

Alergens

This seafood soup recipe contains shellfish (shrimp and scallops) and soy sauce, which may be allergens for some individuals.

Summary

Overall, this seafood soup recipe is a nutritious and delicious option for a meal. It is low in calories and fat, while providing a good amount of protein and essential vitamins and minerals.

Summary

Seafood soup is a delicious and nutritious dish that is perfect for any occasion. This recipe combines the flavors of shrimp, scallops, and Chinese cabbage in a light and flavorful broth. With a few simple ingredients and easy cooking techniques, you can create a satisfying and delicious meal that is sure to impress your family and friends. Enjoy!

How did I get this recipe?

I have a clear recollection of the first time I saw this recipe for Seafood Soup. It was a warm summer day, and I was visiting my dear friend Margie at her beachside cottage. Margie was an excellent cook, and she loved to experiment with new recipes. On that particular day, she had decided to make a delicious seafood soup that she had learned from her Italian grandmother.

As soon as I walked into Margie's kitchen, I was greeted by the tantalizing aroma of garlic, onions, and fresh seafood simmering on the stove. Margie was bustling about, chopping vegetables and stirring pots, her face glowing with excitement.

"Come, sit down, my dear," Margie said, gesturing towards a chair at the kitchen table. "I'm making my grandmother's famous seafood soup, and I could use an extra pair of hands."

I eagerly took a seat and watched as Margie expertly added the ingredients to the pot - tomatoes, celery, carrots, and a medley of fresh seafood including shrimp, mussels, and clams. She seasoned the soup with a blend of herbs and spices, and let it simmer on the stove for hours, allowing all the flavors to meld together.

As the soup cooked, Margie regaled me with stories of her grandmother, a feisty Italian woman who had immigrated to America with a handful of cherished recipes in her pocket. Margie had learned many of her cooking skills from her grandmother, and she was always eager to share her knowledge with others.

Finally, after hours of simmering, the seafood soup was ready. Margie ladled generous portions into bowls, garnishing each with a sprinkle of fresh parsley and a squeeze of lemon. The aroma was intoxicating, and I couldn't wait to dive in.

As I took my first spoonful of the soup, my taste buds exploded with flavor. The broth was rich and savory, with a hint of sweetness from the tomatoes and a subtle kick of heat from the spices. The seafood was tender and perfectly cooked, and each bite was a delight for the senses.

I couldn't believe how delicious the soup was, and I begged Margie for the recipe. She laughed and handed me a tattered old notebook, filled with handwritten recipes passed down through generations. The recipe for the seafood soup was there, written in Margie's elegant script, along with notes and tips from her grandmother.

I treasured that recipe book, and I made the seafood soup many times over the years. Each time I cooked it, I remembered that sunny day at Margie's cottage, and the joy of discovering a new and delicious recipe.

As I grew older, I added my own twist to the seafood soup, experimenting with different types of seafood and spices. I shared the recipe with friends and family, who all raved about its deliciousness. It became a staple at family gatherings and dinner parties, a dish that never failed to impress.

Now, as I sit in my own kitchen, preparing a pot of seafood soup for my grandchildren, I can't help but smile. The recipe may have originated with Margie's grandmother, but it has become a part of my own culinary repertoire, a dish that brings joy and comfort to those I love.

And as I stir the pot and inhale the fragrant steam rising from the soup, I am grateful for the gift of cooking, and the joy of sharing delicious meals with the people who mean the most to me. Cooking is more than just following a recipe - it is a form of love, a way of connecting with others and creating lasting memories.

I may have learned the recipe for seafood soup from Margie, but it is now a part of my own story, a cherished tradition that I will pass down to future generations. And as my grandchildren take their first taste of the soup, their faces lighting up with delight, I know that I am carrying on a legacy of love and delicious food that will endure for years to come.