chinese seafood soup recipe

Written BySheba G Updated On
chinese seafood soup recipe
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The Best chinese seafood soup recipe

I’m so excited to share this Chinese Seafood Soup recipe with you all. This dish has been a staple in my household for years, and I’m sure it will become one in yours too.

The combination of succulent seafood, fragrant ginger, and savory soy sauce is a match made in heaven. My kids love it when I serve it with a side of steamed rice or noodles, and it’s always a hit at family gatherings.

The best part? It’s incredibly easy to make and can be customized to suit your family’s tastes and dietary needs.

I’ve been making this soup for so long now that I’ve even perfected my own technique for achieving that perfect balance of flavors.

Chinese Seafood Soup

Chinese Seafood Soup

4.9 from 812 votes

A comforting and flavorful soup featuring an assortment of fresh seafood, mushrooms, and greens. This soup is perfect for a cozy dinner and is easy to make with common ingredients.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Soup Base

8 cups water
2 tbsp vegetable oil
1 large onion, chopped
3 cloves garlic, minced
1 tbsp grated ginger
2 green onions, chopped
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp white pepper

Seafood and Vegetables

1 lb mixed seafood (shrimp, scallops, mussels, clams)
2 cups mushrooms, sliced
2 cups bok choy, chopped
1 cup bean sprouts
1 cup firm tofu, cubed

Garnish

2 green onions, chopped
2 tbsp cilantro, chopped
2 tbsp crispy fried shallots

👨‍🍳Directions

1In a large pot, heat the vegetable oil over medium heat.
2Add the chopped onion, minced garlic, and grated ginger.
3Sauté until the onions are translucent and the garlic is fragrant, about 3-5 minutes.
4Add the water to the pot and bring it to a boil over medium-high heat.
5Once boiling, reduce the heat to medium and add the soy sauce, oyster sauce, and white pepper.
6Stir well to combine.
7Add the mixed seafood to the pot.
8Cook until the seafood is nearly cooked through.
9The shrimp should turn pink, the scallops should become opaque, and the mussels and clams should begin to open.
10Remove the seafood from the pot and set it aside.
11Add the sliced mushrooms, chopped bok choy, and bean sprouts to the pot.
12Cook until the vegetables are tender, about 5-7 minutes.
13Return the seafood to the pot and add the cubed tofu.
14Stir gently to combine all the ingredients.
15Cook for an additional 2-3 minutes until the tofu is heated through and the soup is well combined.
16Ladle the soup into bowls.
17Garnish with chopped green onions, cilantro, and crispy fried shallots.
18Serve immediately while hot.

🔧Equipment

Large pot
Wooden spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 2.5g❤️Cholesterol: 120mg🧂Sodium: 1200mg🌾Total Carbs: 20g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 30g

📝Notes

Tips: You can adjust the amount of soy sauce and oyster sauce to suit your taste. For a spicier soup, add a pinch of red pepper flakes.

Watch Video Of How Chinese Seafood Soup Works

This Chinese Seafood Soup is a staple in my household for good reason – it’s easy to make, packed with nutrients, and perfect for any occasion.

Whether you’re looking for a quick weeknight dinner or a show-stopping dish for special events, this recipe delivers.

And don’t even get me started on the leftovers – they reheat beautifully and are just as delicious as the first serving.

❓ Frequently Asked Questions About Chinese Seafood Soup

Q: What type of seafood works best in this recipe?

A: You can use a variety of seafood in this recipe, such as shrimp, scallops, mussels, and clams. Feel free to mix and match different types of seafood to create a combination that suits your taste preferences.

Q: Can I use frozen seafood instead of fresh?

A: While fresh seafood is always preferred, frozen seafood can be a great alternative. Just make sure to thaw it properly before using it in the recipe.

Q: How do I prevent the soup from becoming too salty?

A: To avoid an overly salty broth, use low-sodium soy sauce and season the soup with salt only when serving. You can also adjust the amount of soy sauce to your taste.

Q: Can I make this soup ahead of time?

A: Yes, you can prepare the ingredients and assemble the soup up to a day in advance. However, it’s best to cook the soup just before serving to ensure the seafood stays tender.

Q: What if I don’t have Chinese five-spice powder?

A: You can omit the five-spice powder or substitute it with a mixture of ground cinnamon, ground cloves, and ground star anise if you don’t have it on hand.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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