Ingredients with Measurements:
- 1 lb. mixed seafood (shrimp, scallops, mussels)
- 1 egg white
- 1 tbsp. cornstarch
- 1 tbsp. soy sauce
- 1 tbsp. Shaoxing wine
- 1 tsp. sesame oil
- 1/4 tsp. white pepper
- 4 cups chicken broth
- 1 can (14 oz.) diced tomatoes
- 1 tbsp. tomato paste
- 1 tbsp. sugar
- 1 tbsp. fish sauce
- 1 tbsp. rice vinegar
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 green onions, thinly sliced
- 2 tbsp. chopped cilantro
Special equipment needed:
- Large mixing bowl
- Soup pot
- Ladle
- Slotted spoon
Step-by-step instructions:
1. In a large mixing bowl, combine the mixed seafood, egg white, cornstarch, soy sauce, Shaoxing wine, sesame oil, and white pepper. Mix well and set aside.
2. In a soup pot, bring the chicken broth to a boil over medium-high heat.
3. Add the diced tomatoes, tomato paste, sugar, fish sauce, rice vinegar, salt, and black pepper to the pot. Stir well and bring to a simmer.
4. Using a ladle, carefully drop spoonfuls of the seafood mixture into the soup to form "birdsnests". Cook for 3-4 minutes, or until the seafood is cooked through.
5. Using a slotted spoon, remove the birdsnests from the soup and set aside.
6. Add the sliced green onions and chopped cilantro to the soup and stir well.
7. To serve, place a birdsnest in each bowl and ladle the soup over it.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Soup should be served hot.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 230
- Fat: 4g
- Carbohydrates: 14g
- Protein: 34g
Substitutions for ingredients:
- Mixed seafood can be substituted with any seafood of your choice.
- Shaoxing wine can be substituted with dry sherry.
- Fish sauce can be substituted with soy sauce.
Variations:
- Add diced vegetables such as carrots, celery, or bell peppers to the soup for added flavor and nutrition.
- Use chicken or vegetable broth instead of chicken broth for a different flavor profile.
Tips and tricks:
- Be careful not to overcook the seafood, as it can become tough and rubbery.
- Use a slotted spoon to remove the birdsnests from the soup to avoid breaking them apart.
Storage instructions:
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a birdsnest in each one for an elegant presentation.
Garnishes:
- Garnish the soup with additional chopped cilantro or sliced green onions.
Pairings:
- Serve the soup with crusty bread or crackers for dipping.
Suggested side dishes:
- Serve the soup with a side salad or steamed vegetables for a complete meal.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
Food safety advice:
- Make sure to cook the seafood to the proper temperature to avoid foodborne illness.
Food history:
- The combination of seafood and tomato soup is a popular dish in many cultures, including Chinese and Italian cuisine.
Flavor profiles:
- This soup has a savory and slightly sweet flavor from the combination of chicken broth, tomatoes, and seafood.
Serving suggestions:
- Serve the soup as a main course for a light and healthy meal.
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