Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 1 bunch scallions; whites cut into 1/4-inch pieces, greens cut into 2-inch pieces

  3. 1 tablespoon minced peeled ginger

  4. 1 tablespoon low-sodium soy sauce

  5. 1/2 teaspoon sugar Kosher salt and freshly ground pepper

  6. 4 ounces shiitake mushrooms, stemmed and sliced

  7. 1/4 cup cornstarch

  8. 2 plum tomatoes, cored and cut into large chunks

  9. 12 ounces firm white fish (such as pollock ), cut into 1-inch pieces

  10. 6 ounces bay scallops

  11. 2 tablespoons balsamic vinegar

Instructions Jump to Ingredients ↑

  1. Heat the vegetable oil in a large pot over medium-high heat. Add the scallion whites and cook until slightly tender, 2 to 3 minutes. Stir in the ginger and cook about 1 minute. 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 . 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. Add the scallion greens, 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 instantly from the heat of the soup ). Ladle into bowls. Per serving: Calories 200; Fat 5 g (Saturated 1 g); Cholesterol 46 mg; Sodium 274 mg; Carbohydrate 15 g; Fiber 2g; Protein 25 g Photograph by Antonis Achilleos


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