Tuesday, October 16, 2012

Hot & Sour Scallop Soup

I could eat this soup once a week - it is that good.  But I find myself making it on days like today when my husband is fighting the flu. Forget chicken noodle soup! This tangy and spicy soup is full of healthy ingredients plus garlic, ginger and lemon which hold the power of healing.  He always finishes a big hearty bowl of this the same way: by saying he feels better already. {This recipe serves two but can easily be doubled or tripled}.

Hot & Sour Scallop Soup
1 t fresh diced ginger
1 t sherry
2 t minced garlic
2 t low sodium soy sauce
2 t chili oil (*)
2 t grated lemon peel
1/4 t Chinese 5 spice (*)
2 t lemon juice
1 T rice vinegar
3 c vegetable broth
2 medium sized shiitake mushrooms, halved and thinly sliced
2 t canola oil
2 scallions, thinly sliced
2 T fresh cilantro
and for the dumplings:
3/4 t sesame oil (*)
1/2 slice white bread
1/4 t fresh diced ginger
1/4 lb scallops
salt and pepper
Sambal Oelek chili paste  (*)
Prepare the dumplings:
In a food processor, pulse sesame oil, bread, ginger, scallops and a pinch of salt and pepper until pureed.  Dip a melon ball scooper into cold water and scoop out 1" dumplings (about 8 total) onto a plate.  Keep at room temp.
Prepare the soup:
In a pot, combine ginger, sherry, garlic, soy sauce, chili oil, lemon zest, Chinese 5 spice, lemon juice, rice vinegar and vegetable broth. Simmer, covered for 15 minutes.
Saute the mushrooms and scallions:
In a non stick skillet, heat 2 t canola oil over medium high heat.  Add mushrooms and scallions and cook until softened, stirring often, for approximately 3 minutes.  Add vegetables to soup and reduce heat to low and cover.
Cook the dumplings:
Fill a small pot 3/4 deep with water and bring to a boil. Add dumplings one by one and cook for one minute, gently stirring after 30 seconds to ensure even cooking.
To serve:
Ladle broth into bowls, top with dumplings and then fresh cilantro.  Serve Samal Olek chili sauce on the side.  1/2 t to each bowl is a nice addition for heat.

Serves 2 and this recipe can be doubled or tripled.
(*) Found in the Asian section of your grocery store, your local Asian market or online.

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