Hot-and-Sour Seafood Soup

• 1 tablespoon vegetable oil
• 1 bunch scallions; whites cut into 1/4-inch pieces,greens cut into 2-inch pieces
• 1 tablespoon minced peeled ginger
• 1 tablespoon low-sodium soy sauce
• 1/2 teaspoon sugar
• Kosher salt and freshly ground pepper
• 4 ounces shiitake mushrooms, stemmed and sliced
• 1/4 cup cornstarch
• 2 plum tomatoes, cored and cut into large chunks
• 12 ounces firm white fish (such as pollock), cut into 1-inch pieces
• 6 ounces bay scallops
• 2 tablespoons balsamic vinegar

1. Heat the vegetable oil in a large pot over medium-high heat.
2. Add the scallion whites and cook until slightly tender, 2 to 3 minutes.
3. Stir in the ginger and cook about 1 minute.
4. Add 7 cups water, the soy sauce, sugar, salt to taste, 3/4 teaspoon pepper and the mushrooms.
5. Cover and bring the broth to a simmer.
6. Mix the cornstarch with 1/4 cup cold water and gradually stir into the broth.
7. Bring to a gentle boil, stirring; the broth will thicken slightly.
8. Add the scallion greens, tomatoes and white fish to the broth, and simmer until the fish is opaque, about 3 minutes.
9. Add the scallops, vinegar, and salt and pepper to taste (the scallops will cook instantly from the heat of the soup).
10. Ladle into bowls.
11. Per serving: Calories 200; Fat 5 g (Saturated 1 g); Cholesterol 46 mg; Sodium 274 mg; Carbohydrate 15 g; Fiber 2g; Protein 25 g
12. Photograph by Antonis Achilleos

vegetable oil, scallions, peeled ginger, soy sauce, sugar, kosher salt, shiitake mushrooms, cornstarch, tomatoes, white fish, bay scallops, balsamic vinegar

Taken from www.foodnetwork.com/recipes/food-network-kitchens/hot-and-sour-seafood-soup-recipe.html (may not work)