Hot-and-Sour Seafood Soup

Ingredients

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

Equipment

• bowl
• ladle
• pot

Directions

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. Stir in the ginger and cook about 1 minute.
3. Add 7 cups water, the soy sauce, sugar, salt to taste, 3/4 teaspoon pepper and the mushrooms. Cover and bring the broth to a simmer.
4. Mix the cornstarch with 1/4 cup cold water and gradually stir into the broth. Bring to a gentle boil, stirring; the broth will thicken slightly.
5. Add the scallion greens, tomatoes and white fish to the broth, and simmer until the fish is opaque, about 3 minutes.
6. Add the scallops, vinegar, and salt and pepper to taste (the scallops will cook instantly from the heat of the soup). Ladle into bowls.
7. Photograph by Antonis Achilleos