Seafood and Vegetable Soup

This Seafood and Vegetable Soup is a light, nourishing dish that captures the essence of Chinese cuisine with its fresh seafood and vibrant vegetables. Perfect for a cozy meal, it delivers both flavor and health in every spoonful.

Ingredients

• Shrimp - 150 grams, peeled and deveined
• Squid - 100 grams, cleaned and sliced
• Fish fillet (white fish) - 100 grams, cut into bite-sized pieces
• Carrot - 1 medium, sliced thinly
• Broccoli florets - 100 grams
• Mushrooms (shiitake or button) - 50 grams, sliced
• Garlic - 2 cloves, minced
• Ginger - 1 inch piece, grated
• Spring onions - 2, chopped
• Chicken or vegetable broth - 500 ml
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Cornstarch - 1 teaspoon (optional, for thickening)
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
2. Pour in the chicken or vegetable broth and bring to a simmer.
3. Add the sliced carrots and broccoli florets to the pot. Cook for about 5 minutes until they begin to soften.
4. Stir in the sliced mushrooms, shrimp, squid, and fish fillet. Cook for an additional 5-7 minutes until the seafood is cooked through and the vegetables are tender.
5. Season the soup with soy sauce, salt, and black pepper to taste. If desired, mix cornstarch with a little water and stir into the soup to thicken.
6. Remove from heat and stir in the chopped spring onions.
7. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 250
• Protein: 30 g
• Carbs: 20 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 150 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from seafood, supporting heart health.
• Packed with vitamins and minerals from vegetables, contributing to overall wellness.

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