Hot & Sour Seafood Soup For Two Recipe

Clean and portion

Pat scallops dry and, if large, slice each crosswise into 2 pieces. If shrimp are whole, ensure peeled, deveined and tails removed. Set seafood on a plate and lightly salt (about 1/8 tsp) and set aside for a few minutes.

Prep vegetables

Thinly slice mushrooms, julienne carrots and bamboo shoots if not already cut, thinly slice white part of scallions and reserve green tops for garnish. Peel and julienne ginger and mince garlic. Keep all vegetables ready in one bowl.

In a medium saucepan over medium heat, add 1 tsp neutral oil (optional) and sauté ginger and garlic for about 30 seconds until fragrant but not browned.

Add the sliced mushrooms, julienned carrot and bamboo shoots and stir for 1–2 minutes to combine and warm through.

Pour in 4 cups of stock and 1 cup of water and bring to a gentle simmer. Scrape any browned bits from the pan and let simmer for 4 minutes to allow flavors to marry.

Stir in rice vinegar, soy sauce, sugar, white pepper and chili garlic sauce. Taste and adjust heat and sourness — add more vinegar (1 tsp increments) for tang or more chili for heat. Reduce heat to maintain a slow simmer.

Mix cornstarch and 3 tbs cold water in a small bowl to make a smooth slurry with no lumps.

Slowly pour the slurry into the simmering broth while stirring continuously. Simmer for 1–2 minutes until the broth slightly thickens and becomes glossy. If too thick, add up to 2 tbs water to reach desired consistency.

Bring broth to a gentle simmer (not rolling boil). Add the scallop pieces and shrimp. Cook for 1–2 minutes until shrimp turn pink and scallops are just opaque (total cooking will be quick to avoid toughness).

Whisk the egg in a small bowl. With the soup at a gentle simmer, slowly drizzle the beaten egg in a thin stream while stirring the soup gently in one direction to create silky egg ribbons. Remove from heat immediately after egg is set.

Stir in sesame oil and most of the sliced green onion whites. Taste and add up to 1/4 tsp more salt or a splash of soy sauce if needed. Adjust white pepper and chili to taste.

Ladle the hot and sour seafood soup into two bowls. Garnish with reserved green scallion tops and cilantro leaves. Serve immediately with lime wedges on the side if you like extra brightness.