Chinese Seafood Soup Recipes

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CHINESE SEAFOOD HOT POT



Chinese Seafood Hot Pot image

Provided by Food Network

Categories     main-dish

Time 1h34m

Yield 6 servings

Number Of Ingredients 24

6 green onions, chopped finely
10 cups rich seafood or chicken stock*
1 tablespoon ginger, minced
1 tablespoon garlic, minced
4 ounces dried bean thread noodles, soaked and cut into bite-size pieces
1 pound leafy greens, such as spinach/bok choy/ Napa cabbage, chopped into bite-size pieces
8 sea scallops, sliced
4 small squid, cut into rings
1 (16 ounce) package soft tofu, drained and cut into 1-inch cubes
12 shrimp, peeled, deveined and butterflied
8 shucked oysters
Garlic Mustard, recipe follows
Ginger Soy Sauce, recipe follows
3 tablespoons garlic, minced
2 tablespoons sugar
1/4 cup water
3/4 cup dried mustard powder
2 tablespoons sesame oil
3/4 teaspoon cooking oil
2/3 cup rice wine vinegar
1/4 cup ginger, minced
2 tablespoons honey
1 teaspoon sesame oil
3/4 cup soy sauce

Steps:

  • Place the stock, ginger, garlic and green onions in a large pot; bring to a boil. Reduce the heat, cover, and simmer for 30 minutes. Soak the noodles in warm water until softened; drain. Cut into bite-size lengths. Cut the greens into bite-size pieces. Cut the scallops into thin slices. Cut the squid into rings. Cut the tofu into cubes. Arrange the noodles, seafood, vegetables and tofu on a large platter. Cover and chill until ready to cook. Reheat the broth to simmering. Set a Mongolian hot pot or electric wok in the center of a table. Pour the broth into the pot and adjust heat to a gentle simmer. The guests use chopsticks or Chinese wire strainers to cook the seafood, vegetables and tofu slices in the boiling water and then dip into the sauce of their choice. Any remaining greens can be added at the end with the noodles to make the soup.
  • Place garlic in a mortar. Mash with the heel of a cleaver or pestle. Add sugar and stir until it dissolves. Add water, mustard powder, oils and vinegar stirring between each addition.
  • In a small mixing bowl combine ginger and honey and stir until combined. Add the sesame oil and soy sauce, stirring between each addition.

CHINESE SEAFOOD SOUP



Chinese Seafood Soup image

You'll need both chopsticks and a spoon for this soup! I think of this recipe as a basic from which you can add, detract or do whatever. It is great to serve during Christmas week for a change of pace.

Provided by Bergy

Categories     Asian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 teaspoon lite olive oil (or other veggie oil)
4 garlic cloves, finely chopped
3 cups Chinese cabbage, thinly sliced
4 cups defatted chicken stock
6 ounces small shrimp, peeled and deveine
6 ounces bay scallops (if they are large cut them in half horizontally) or 6 ounces sea scallops (if they are large cut them in half horizontally)
3 tablespoons light soy sauce
2 tablespoons rice wine or 2 tablespoons white vinegar
1/2 lb Chinese wheat noodles or 1/2 lb linguine
2 scallions, peeled & chopped

Steps:

  • In a saucepan heat the oil, add garlic& stir until golden about 1 minute.
  • Add cabbage & 1/4 of the chicken stock.
  • Bring to a simmer and cook until the cabbage is wilted, about 1 minute.
  • Add remaining stock, shrimp, scallops soy & rice wine and cook about 1 minute or just until the shrimp & scallop are opaque.
  • Before you do this final step bring a pot of water to a rolling boil and cook the noodles until just tender 2-5 minutes (depends on type of noodle you use).
  • Drain and place noodles in 4 large soup bowls. Ladle soup over the noodles dividing the seafood & cabbage evenly.
  • Sprinkle with scallions.

CHINESE SHRIMP AND TOFU SOUP



Chinese Shrimp and Tofu Soup image

This is a typical Chinese soup involving ginger, shrimp, and tofu. It is easy to make and fast! Good for cold weather too!

Provided by erni

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 38m

Yield 6

Number Of Ingredients 10

1 tablespoon vegetable oil
2 cloves garlic, minced
1 (1/2 inch) piece fresh ginger root, minced
6 ounces raw small shrimp, shelled and deveined
1 quart chicken stock
8 ounces tofu, diced small
⅓ cup frozen peas, thawed
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon cornstarch

Steps:

  • Heat the oil in a large saucepan or wok over high heat. Cook the garlic and ginger until fragrant and lightly browned. Stir in the shrimp, and stir fry until cooked, then remove and set aside. Pour in the chicken stock and bring to a boil. Reduce heat to medium, add the tofu and peas, season with salt and pepper, then return to a simmer. Mix the cornstarch with a little water to form a thin paste. Stir the cornstarch into the soup and continue to simmer until clear and thickened, about 1 minute. Stir the shrimp back into the soup and serve.

Nutrition Facts : Calories 99 calories, Carbohydrate 4.5 g, Cholesterol 43.1 mg, Fat 5 g, Fiber 0.6 g, Protein 9.6 g, SaturatedFat 0.8 g, Sodium 895.7 mg, Sugar 1 g

ASIAN SEAFOOD NOODLE SOUP



Asian Seafood Noodle Soup image

Asian soups are wonderful and there are many different types, from mild noodle soups to spicy Hot & Sour soups. My favorite place in NYC's Chinatown is to go to a Vietnamese Restaurant and get their Seafood Noodle Soup (Yellow Noodles). So I decided to make my own version and also added a few more ingredients as well. This recipe is for a full meal, lunch or dinner.

Provided by SkipperSy

Categories     One Dish Meal

Time 1h30m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 14

3 ounces mushrooms (five shitake dry or fresh)
1/2 lb shrimp, medium size, cleaned
1/2 lb squid, cleaned
1/2 lb rib bone pork (or other cuts of meat)
1/4 lb Chinese vegetables, cleaned (various vegetables can be used)
12 ounces firm tofu, fried (or fresh)
8 cups stock (Wonton Powder base or other types)
16 ounces yellow fresh noodles, 4 individual servings
4 tablespoons peanut oil
3 tablespoons soy sauce
1 tablespoon salt (to taste)
1 tablespoon white pepper (to taste)
1 tablespoon sesame oil (to taste)
scallions, cleaned or cilantro

Steps:

  • PREPARATION:.
  • SHITAKE MUSHROOMS- If using dry ones, soak in warm water for 30 minutes then cut away the stem and cut in half (Or if using fresh Shitake mushrooms cut away the stems and cut in half), then fry in a wok with a little oil and then soy sauce (a few minutes) and set aside.
  • SHRIMP- Split open the back of the shrimp and de-veine (remove/clean) as well as removing the shell, then place in a small bowl with a little salt (toss) and let sit for 15 minutes. Next fry in a wok with a little oil until pink (do not over cook) and set aside.
  • SQUID- 2 large squid (or pre-cleaned from the fish market), remove the cartilage and scrape the slimy material off, split open and then score across(underside) and then score in the other direction, cut into bite size pieces, fry in a wok with a little oil (do not overcook) and set aside.
  • PORK- Cut up into bite size pieces, stir fry in a wok with some oil and a little soy sauce (several minutes) and set aside.
  • CHINESE GREENS- Can be any type of your choice; Chinese Greens, Bok Choy, Chinese Broccoli, Asparagus (American), place in a pot of boiling salt water for about 1 minute, drain and set aside.
  • TOFU Firm, Cut into long flat pieces (1/4 inch thick) and fry in a little oil (about 7-10 minutes) then drain the oil and add a little soy sauce (and sesame seeds optional) cool briefly. Or use fresh tofu cut into small pieces and into boiling water for 1 minute, drain and set aside.
  • SOUP STOCK- Heat in a large pot (any soup base is all right) add a little salt and white pepper (to taste) and set aside.
  • NOODLES Fresh- Any type but I prefer yellow and fresh. There are packages which has four noodle servings. Set Aside.
  • SCALLIONS- Cut up into small pieces. And/or you can use cilantro, bean sprouts, set aside.
  • INSTRUCTIONS:.
  • Place the individual portion (1) of the noodles into boiling water, and in about 2-3 minutes, separate with a fork/chop sticks, remove and drain in some cold water and then into an individual bowl.
  • Add to the bowl some hot soup stock and separate the noodles.
  • Next on top add some Mushrooms, Shrimp, Squid, Pork Vegetables, Tofu, a little Sesame oil, White Pepper (to taste) and Scallions/Cilantro.
  • Do the same with the other three individual bowls....
  • Serve with chopped sticks and an Asian porcelain type spoon and enjoy!
  • NOTE: You can always reduce the food ingredients somewhat (like the Shrimp, Squid, Pork, Veggies, Tofu) because this recipe (and amount of ingredients listed) might be a little to much for each bowl and serving or if not, you can use these cooked ingredient the next day.

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Top Asked Questions

What is Chinese seafood soup?
Chinese seafood soup goes beyond fish with the use of some exotic ingredients. The Chinese likes shellfish such as clams, and oysters. Crabs are well-liked too. Let me introduce 2 slightly more exotic seafood.
How to make a quick Chinese soup?
Seafood & Tofu Soup (Quick Chinese Soup) Mix salt, pepper and some cornflour for a while, rinse and drain again. Pour chicken stock and water into a deep saucepan. Bring it to a boil. Place seafoods and tofu. When it boils again, add thickening and cook to your preferred consistency. Stir in whisked egg white. Remove heat immediately.
How to make fish soup with tofu?
Pour the the fish, ginger, spring onions into the pot with the pickled mustard greens. Add water and season with salt, sugar and chicken powder. Let the broth simmer for 30 minutes. You can add the taro and fried tofu in during this stage for a thicker broth as the taro melts into the soup or you can leave it until just before serving to add it in.
How do you make noodle soup?
Bring to a boil. Reduce heat to medium, simmer, and let cook for 5 more minutes. Add soy sauce, salt, pepper, chiles, and fish sauce, to taste. Place noodles in individual soup bowls and ladle soup over noodles. Serve and enjoy!

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