Kenny’s Hot and Sour Seafood Soup

Kenny’s Hot and Sour Seafood Soup is a vibrant, flavor-packed dish that combines the perfect balance of heat and tang with the delicate, savory flavors of fresh seafood. Inspired by traditional Asian hot and sour soup, this version incorporates succulent shrimp, scallops, and other seafood with classic ingredients like mushrooms, tofu, bamboo shoots, and rich, umami-packed broth. The result is a comforting yet sophisticated soup that’s versatile enough for weeknight dinners and impressive enough for entertaining guests.

Whether you’re craving something warming on a cold day or looking for a nutritious and protein-packed dish, Kenny’s Hot and Sour Seafood Soup is the perfect choice. This recipe walks you through every step of creating a delicious and satisfying soup that’s guaranteed to be a hit at your table.

Why You’ll Love This Recipe

1. Perfectly Balanced Flavors: The interplay of spicy, tangy, and savory flavors makes every spoonful exciting and satisfying.
2. Protein-Rich: Packed with shrimp, scallops, and tofu, this soup is both filling and nutritious.
3. Customizable: Tailor the spice level, add your favorite seafood, or incorporate extra vegetables to make it your own.
4. Quick and Easy: Despite its complex flavor, this soup is ready in under 40 minutes.
5. Great for All Occasions: Whether as a hearty appetizer or a standalone main course, it’s always a crowd-pleaser.

Preparation Time and Servings

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4-6 servings
• Serving Size: 2 cups

Nutritional Information (per serving)

• Calories: 260
• Protein: 28g
• Carbohydrates: 12g
• Fat: 9g
• Fiber: 2g
• Sugar: 3g

Ingredients

For the Broth

• 6 cups seafood or chicken broth (low-sodium preferred)
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 2 tablespoons rice vinegar (or Chinese black vinegar for a more traditional flavor)
• 1 tablespoon chili paste (such as sambal oelek)
• 1 teaspoon sesame oil
• 1 teaspoon sugar (optional, to balance flavors)
• 1 teaspoon grated fresh ginger
• 2 garlic cloves, minced
• ½ teaspoon white pepper (or black pepper if preferred)

Seafood and Add-Ins

• ½ pound large shrimp, peeled and deveined
• ½ pound sea scallops (or substitute squid, firm white fish, or crab)
• 1 cup shiitake mushrooms, sliced (or use button or enoki mushrooms)
• ½ cup bamboo shoots, thinly sliced (canned or fresh)
• 1 cup tofu, diced (use firm or silken tofu depending on preference)
• 1 cup baby spinach or bok choy (optional, for extra greens)

To Thicken and Finish

• 2 tablespoons cornstarch, mixed with 2 tablespoons cold water (for thickening)
• 1 egg, lightly beaten (to create egg ribbons)
• 2-3 tablespoons rice vinegar (to taste)
• 1 teaspoon chili oil (or more to taste)

Garnishes

• Sliced green onions
• Fresh cilantro leaves
• Lime wedges
• Extra chili oil or soy sauce

Step-by-Step Instructions

1. Prepare the Ingredients

1. Seafood Prep: Rinse the shrimp and scallops under cold water. Pat dry with paper towels and set aside.
2. Chop Vegetables: Slice the mushrooms, bamboo shoots, and tofu into bite-sized pieces. If using bok choy, chop it into small, manageable pieces.
3. Make the Cornstarch Slurry: In a small bowl, mix the cornstarch and water until smooth. Set aside.

2. Build the Soup Base

1. Sauté Aromatics: In a large pot or Dutch oven, heat the sesame oil over medium heat. Add the ginger and garlic, cooking for 1-2 minutes until fragrant.
2. Add Broth and Seasonings: Pour in the seafood or chicken broth, soy sauce, rice vinegar, chili paste, sugar (if using), and white pepper. Stir well and bring to a simmer.

3. Add Vegetables and Tofu

1. Cook Mushrooms and Bamboo Shoots: Add the sliced mushrooms and bamboo shoots to the pot. Simmer for 5-7 minutes, or until the mushrooms are tender.
2. Add Tofu: Gently stir in the tofu cubes, being careful not to break them apart.

4. Add the Seafood

1. Add Shrimp and Scallops: Gently place the shrimp and scallops into the simmering soup. Cook for 3-5 minutes, or until the shrimp turn pink and opaque and the scallops are firm but tender.
2. Add Greens: If using spinach or bok choy, stir them in during the last 1-2 minutes of cooking until just wilted.

5. Thicken and Finish the Soup

1. Thicken with Cornstarch Slurry: Stir the cornstarch mixture again, then slowly pour it into the soup while stirring continuously. Simmer for 2-3 minutes until the soup thickens slightly.
2. Add Egg Ribbons: Slowly drizzle the beaten egg into the soup while stirring gently in a circular motion. This creates delicate egg ribbons.

6. Adjust the Flavor

1. Balance the Taste: Taste the soup and adjust the seasoning as needed. Add more rice vinegar for tanginess, chili oil for heat, or soy sauce for saltiness.

7. Serve

1. Ladle and Garnish: Divide the soup into bowls and garnish with sliced green onions, cilantro leaves, and a drizzle of chili oil.
2. Serve with Lime: Provide lime wedges on the side for an extra burst of freshness.

Ingredient Background

Shrimp and Scallops

Shrimp and scallops are tender, sweet, and quick-cooking, making them ideal for soups. Use fresh or frozen seafood, ensuring it’s properly thawed and cleaned.

Tofu

Tofu absorbs the soup’s flavors and adds protein. Firm tofu holds its shape better, while silken tofu offers a smoother texture.

Mushrooms

Shiitake mushrooms provide a deep umami flavor, but enoki or button mushrooms work well for milder options.

Rice Vinegar

Rice vinegar adds the essential tanginess to hot and sour soup. Chinese black vinegar provides a deeper, more complex sour flavor if available.

Chili Oil

Chili oil adds heat and depth, balancing the soup’s sour and savory elements.

Technique Tips

• Don’t Overcook Seafood: Add seafood toward the end of cooking to prevent it from becoming rubbery.
• Stir for Egg Ribbons: Stir gently while drizzling in the egg to achieve smooth, delicate ribbons.
• Balance the Flavors: Taste the soup frequently while adjusting vinegar, spice, and soy sauce levels.
• Keep Ingredients Fresh: Use fresh seafood and vegetables for the best flavor and texture.

Alternative Presentation Ideas

• Seafood Medley: Include crab meat, squid, and mussels for a deluxe version of the soup.
• Noodle Soup: Add cooked rice noodles or egg noodles to the soup for a heartier dish.
• Clear Soup: Skip the cornstarch slurry for a lighter, broth-focused version.
• Hot Pot Style: Serve the broth separately, allowing guests to cook seafood and vegetables at the table.

Additional Tips for Success

• Freeze the Broth: Make the soup base ahead and freeze it for quick meals. Add fresh seafood and vegetables when reheating.
• Don’t Skip the Vinegar: The tanginess is key to balancing the soup’s flavor. Adjust the amount to your preference.
• Spice Levels: Provide extra chili oil or sriracha on the side for those who like more heat.

Recipe Variations

• Vegetarian Hot and Sour Soup: Replace seafood with mushrooms and tofu, and use vegetable broth.
• Thai-Inspired Soup: Add coconut milk, lime juice, and lemongrass for a Thai twist.
• Spicy Crab Soup: Use crab meat instead of shrimp and scallops, adding crushed red pepper for heat.
• Low-Carb Option: Replace tofu with additional vegetables like zucchini or cauliflower for a lighter version.

Freezing and Storage

Storing Leftovers

• Refrigerator: Store cooled soup in an airtight container for up to 3 days. Reheat gently to avoid overcooking the seafood.

Freezing

• Broth Only: Freeze the soup base without seafood or tofu for up to 2 months. Add fresh ingredients when reheating for the best texture.

Healthier Twist Ideas

• Reduce Sodium: Use low-sodium soy sauce and broth.
• Add More Greens: Bulk up the soup with extra spinach, kale, or bok choy for added fiber.
• Skip the Oil: Omit the sesame oil and sauté aromatics in a splash of broth.

Serving Suggestions for Events

• Dinner Party Starter: Serve smaller portions as a refined appetizer.
• Family Meal: Pair with steamed rice or dumplings for a complete meal.
• Potluck Favorite: Keep the soup warm in a slow cooker for guests to serve themselves.

Special Equipment

• Dutch Oven or Large Pot: Essential for evenly cooking the soup.
• Microplane: Perfect for grating ginger and garlic.
• Ladle: For cleanly serving the soup.

Frequently Asked Questions

1. Can I use frozen seafood?
Yes, thaw it completely and pat it dry before adding it to the soup.

2. How do I make the soup spicier?
Increase the chili paste, chili oil, or add crushed red pepper flakes.

3. Can I prepare the soup ahead of time?
Yes, make the broth and chop the vegetables ahead of time. Add seafood and tofu just before serving.

4. Can I skip the cornstarch?
Yes, for a lighter soup, skip the cornstarch slurry and enjoy it as a clear broth.

5. How do I avoid overcooking seafood?
Add seafood toward the end of cooking and remove the soup from heat as soon as it’s done.

6. What can I substitute for rice vinegar?
White vinegar or apple cider vinegar works, though the flavor will differ slightly.

7. Can I use crab sticks or imitation crab?
Yes, they work well and cook quickly in the soup.

8. How long can I freeze the broth?
The broth can be frozen for up to 2 months.

Conclusion

Kenny’s Hot and Sour Seafood Soup is a delightful combination of spicy, tangy, and savory flavors that’s guaranteed to satisfy your taste buds. Whether you’re serving it as a starter, main course, or comforting weeknight meal, this soup is easy to prepare and endlessly customizable. With its bold flavors, tender seafood, and warming broth, it’s a recipe you’ll want to make again and again. Try it today and enjoy the perfect bowl of hot and sour soup!

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