Seafood Hot and Sour Soup

This Seafood Hot and Sour Soup is a deliciously tangy and spicy dish that combines the umami flavors of fresh seafood with a delightful balance of heat and acidity. Perfect for a cozy meal, it showcases the vibrant culinary traditions of Chinese cuisine while being entirely Halal.

Ingredients

• Shrimp - 100 grams, peeled and deveined
• Squid - 100 grams, cleaned and sliced into rings
• Fish fillet (e.g., cod) - 100 grams, cut into bite-sized pieces
• Mushrooms (shiitake or button) - 50 grams, sliced
• Carrot - 1 medium, julienned
• Tofu (firm) - 100 grams, cubed
• Vegetable broth - 500 ml
• Cornstarch - 2 tablespoons, mixed with 2 tablespoons water
• Soy sauce - 2 tablespoons
• Rice vinegar - 2 tablespoons
• Chili paste - 1 teaspoon (adjust to taste)
• White pepper - 1/2 teaspoon
• Sesame oil - 1 teaspoon
• Spring onions - 2, chopped
• Cilantro - a handful, chopped (for garnish)

Steps

1. In a pot, bring the vegetable broth to a gentle boil over medium heat.
2. Add the sliced mushrooms, carrots, and tofu to the broth, and let them simmer for about 5 minutes until softened.
3. Stir in the shrimp, squid, and fish fillet, cooking for another 3-4 minutes until the seafood is cooked through.
4. In a small bowl, mix the soy sauce, rice vinegar, chili paste, and white pepper. Add this mixture to the soup, stirring well.
5. Thicken the soup by gradually adding the cornstarch slurry while stirring continuously until desired thickness is achieved.
6. Drizzle in the sesame oil and stir to combine.
7. Remove from heat and garnish with chopped spring onions and cilantro before serving.

Nutrition

• Calories: 220
• Protein: 25 g
• Carbs: 16 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 90 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in protein from seafood and tofu, promoting muscle health.
• Contains antioxidants and vitamins from vegetables, supporting overall wellness.

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