Seafood Hot & Sour Soup Recipe

Prepare aromatics

Heat vegetable oil in a medium saucepan over medium heat. Add sliced ginger, minced garlic and the white parts of the scallions. Sauté 30–45 seconds until fragrant but not browned.

Simmer broth

Add the chicken/seafood stock and 1 cup water to the pan along with the rehydrated shiitake mushrooms. Bring to a gentle boil, then reduce heat and simmer for 6–8 minutes to infuse flavors.

Add julienned carrot, bamboo shoots and wood ear mushrooms to the simmering broth. Continue simmering 2–3 minutes until vegetables are slightly tender.

Stir in the baby spinach or napa cabbage and shredded imitation crab; simmer 1 minute until greens wilt and crab warms through.

Gently add the shrimp and scallops to the simmering broth. Cook 2–3 minutes, stirring gently, until shrimp are opaque and scallops are cooked through.

Carefully add the cubed tofu and stir gently to avoid breaking. Heat 1 minute until warmed.

Add egg

With the soup at a gentle simmer, slowly drizzle the lightly beaten egg in a thin stream while stirring the soup in one direction to create silky ribbons. Remove from heat briefly once egg is set (about 15–20 seconds).

Whisk cornstarch with 2 tablespoons cold water to make a smooth slurry. Stir slurry into the warm (but not violently boiling) soup and bring to a gentle simmer for 1 minute until the broth slightly thickens.

Stir in white rice vinegar, light soy sauce, sesame oil, chili garlic sauce, white pepper and salt. Taste and adjust: add up to 1 more teaspoon vinegar for extra tang or 1/2 teaspoon more chili for heat. If soup becomes too thick, add up to 1/4 cup hot water or stock to reach desired consistency.

Ladle the hot & sour seafood soup into two bowls. Sprinkle sliced green onion tops, cilantro if using, and a small grind of fresh pepper over each bowl.

Serve immediately with extra chili garlic sauce and rice or steamed buns if desired.