Hot And Sour Scallop Soup
A flavorful hot and sour scallop soup combining tender scallops, mushrooms, bamboo shoots, and a tangy broth with just the right spice and texture for a comforting meal.
Ingredients
Instructions
- Bring chicken broth, sliced mushrooms, and bamboo shoots to a boil. Reduce heat and simmer for 5 minutes.
- Add sliced scallops, soy sauce, and white pepper. Bring the mixture back to a boil.
- Slowly add the cornstarch mixed with warm water to the soup, stirring until thickened.
- Stir the soup briskly with chopsticks or the handle of a spoon while gradually pouring in the beaten egg.
- Remove the soup from heat.
- Stir in vinegar.
- Ladle into bowls and garnish with thinly sliced green onion before serving.
Tips & Substitutions
For a richer flavor, consider using homemade chicken broth instead of store-bought. If you can't find bamboo shoots, water chestnuts are a great substitute. Ensure the scallops are fresh and not overcooked; they should just be opaque when done. Adjust the white pepper to your taste preference for spiciness. This soup can also be enjoyed with a sprinkle of sesame oil for added depth.
Serving Suggestions
Serve the hot and sour scallop soup in individual bowls, garnished with a generous sprinkle of thinly sliced green onions. This dish pairs beautifully with Stir-Fried Chicken And Rice or a light salad for a complete meal. For an added touch, serve with toasted sesame seeds or a wedge of lime to enhance the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the soup on the stove over low heat, stirring occasionally to prevent sticking. Avoid boiling it again, as this can toughen the scallops. If it thickens too much, add a splash of broth or water to reach the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Hot And Sour Scallop Soup contains roughly 1135 calories, with 22g protein, 231g carbohydrates, and 16g fat. It is an excellent source of vitamin D (74% of the Daily Value), protein (44% of the Daily Value), and calcium (44% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2796mg per serving (122% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops, but be sure to thaw them completely before slicing. Pat them dry with a paper towel to remove excess moisture, ensuring they sear well in the soup. Fresh scallops provide the best texture, but thawed ones can work in a pinch.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, silken tofu blended until smooth can mimic the texture. Alternatively, you can skip the egg entirely and focus on the other ingredients for flavor. The soup will still be delicious without it.
How can I adjust the spiciness of the soup?
To adjust the spiciness, you can reduce the amount of white pepper or omit it altogether. For additional heat, consider adding sliced fresh chili peppers or a dash of chili oil. This allows you to customize the soup to your preferred spice level.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).