Chinese Seafood Soup Recipes

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SPICY KOREAN-CHINESE SEAFOOD SOUP (JJAMPONG)



Spicy Korean-Chinese Seafood Soup (Jjampong) image

Spicy Korean-Chinese seafood soup is popular both in homes and in restaurants in Korea and abroad. Make this soup with shrimp, squid, and clams.

Provided by Naomi Imatome-Yun

Categories     Side Dish     Appetizer     Entree     Dinner     Lunch     Soup

Time 30m

Yield 3

Number Of Ingredients 20

1 package Chinese egg noodles (long, or udon noodles)
6 to 12 clams (or mussels, scrubbed clean)
7 cups chicken broth (or beef broth or anchovy broth)
2 teaspoons garlic (minced)
1 teaspoon ginger (minced)
1 tablespoon kochukaru (Korean red chili pepper flakes)
1/3 cup pork (thinly sliced)
1 small onion (halved and sliced)
6 to 7 medium shrimp (peeled and deveined)
1/2 cup squid (cleaned and thinly sliced)
1/2 medium carrot (julienned)
1 scallion (cut into 2-inch pieces)
1 cup Napa cabbage (sliced into 1-inch chunks, can also substitute bok choy or thinly-sliced American cabbage)
4 shiitake mushrooms (dried, re-hydrated, and thinly sliced)
2 tablespoons soy sauce
Salt (to taste)
Pepper (to taste)
Optional: 1 green chili pepper (seeded and sliced)
Optional: 1 red chili pepper (seeded and sliced)
Optional: 1 teaspoon fish sauce

Steps:

  • Gather the ingredients.
  • In a large pot, cook the egg noodles (or udon noodles ) according to package directions. Make sure not to overcook noodles-they should have some texture.
  • Drain and set aside.
  • In a soup pot, bring mussels (or clams) and 2 cups of water to a boil. Cover, reduce heat to a low simmer, and cook for a few minutes until the shells open.
  • Drain (reserving 1 cup of cooking liquid) and set aside the mussels or clams.
  • Add the one cup of cooking liquid to the chicken broth (or beef or anchovy broth).
  • Heat a well-oiled deep sauté pan or large wok and sauté garlic and ginger briefly.
  • Add chile pepper flakes (kochukaru), pork, and onions. Stir-fry.
  • After a few minutes, add shrimp, squid, carrots, scallions, and stir-fry.
  • After another few minutes, add cooked mussels (or clams), cabbage, mushrooms, and broth.
  • Bring to a boil. Reduce heat to medium, simmer, and let cook for 5 more minutes.
  • Add soy sauce, salt, pepper, chiles, and fish sauce, to taste.
  • Place noodles in individual soup bowls and ladle soup over noodles.
  • Serve and enjoy!

Nutrition Facts : Calories 309 kcal, Carbohydrate 27 g, Cholesterol 187 mg, Fiber 2 g, Protein 33 g, SaturatedFat 2 g, Sodium 3545 mg, Sugar 5 g, Fat 8 g, ServingSize 3 bowls (3 servings), UnsaturatedFat 0 g

CHINESE SHRIMP AND TOFU SOUP



Chinese Shrimp and Tofu Soup image

This is a typical Chinese soup involving ginger, shrimp, and tofu. It is easy to make and fast! Good for cold weather too!

Provided by erni

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 38m

Yield 6

Number Of Ingredients 10

1 tablespoon vegetable oil
2 cloves garlic, minced
1 (1/2 inch) piece fresh ginger root, minced
6 ounces raw small shrimp, shelled and deveined
1 quart chicken stock
8 ounces tofu, diced small
⅓ cup frozen peas, thawed
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon cornstarch

Steps:

  • Heat the oil in a large saucepan or wok over high heat. Cook the garlic and ginger until fragrant and lightly browned. Stir in the shrimp, and stir fry until cooked, then remove and set aside. Pour in the chicken stock and bring to a boil. Reduce heat to medium, add the tofu and peas, season with salt and pepper, then return to a simmer. Mix the cornstarch with a little water to form a thin paste. Stir the cornstarch into the soup and continue to simmer until clear and thickened, about 1 minute. Stir the shrimp back into the soup and serve.

Nutrition Facts : Calories 99 calories, Carbohydrate 4.5 g, Cholesterol 43.1 mg, Fat 5 g, Fiber 0.6 g, Protein 9.6 g, SaturatedFat 0.8 g, Sodium 895.7 mg, Sugar 1 g

CHINESE SEAFOOD SOUP



Chinese Seafood Soup image

You'll need both chopsticks and a spoon for this soup! I think of this recipe as a basic from which you can add, detract or do whatever. It is great to serve during Christmas week for a change of pace.

Provided by Bergy

Categories     Asian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 teaspoon lite olive oil (or other veggie oil)
4 garlic cloves, finely chopped
3 cups Chinese cabbage, thinly sliced
4 cups defatted chicken stock
6 ounces small shrimp, peeled and deveine
6 ounces bay scallops (if they are large cut them in half horizontally) or 6 ounces sea scallops (if they are large cut them in half horizontally)
3 tablespoons light soy sauce
2 tablespoons rice wine or 2 tablespoons white vinegar
1/2 lb Chinese wheat noodles or 1/2 lb linguine
2 scallions, peeled & chopped

Steps:

  • In a saucepan heat the oil, add garlic& stir until golden about 1 minute.
  • Add cabbage & 1/4 of the chicken stock.
  • Bring to a simmer and cook until the cabbage is wilted, about 1 minute.
  • Add remaining stock, shrimp, scallops soy & rice wine and cook about 1 minute or just until the shrimp & scallop are opaque.
  • Before you do this final step bring a pot of water to a rolling boil and cook the noodles until just tender 2-5 minutes (depends on type of noodle you use).
  • Drain and place noodles in 4 large soup bowls. Ladle soup over the noodles dividing the seafood & cabbage evenly.
  • Sprinkle with scallions.

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