Cantonese seafood soup

Ingredients

• chicken or fish broth4 cup
• mixed seafood (shrimp, scallops, white fish).5 lb
• ginger2 slice
• egg, beaten1 piece
• cornstarch1 tbsp
• Chopped green onionsAs needed
• Sesame oilAs needed

Instructions

1. 1

   Step 1

   Bring a pot of high-quality chicken or fish broth to a simmer.

2. 2

   Step 2

   Add aromatics like ginger and white pepper.

3. 3

   Step 3

   Add a mix of seafood, such as shrimp, scallops, and fish fillets. Cook until just opaque.

4. 4

   Step 4

   Thicken the soup with a cornstarch slurry.

5. 5

   Step 5

   Slowly drizzle in a beaten egg while stirring to create egg ribbons.

6. 6

   Step 6

   Garnish with chopped green onions and a drizzle of sesame oil before serving.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Cantonese seafood soup can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.