20-Min Buddha Jumps Seafood Broth
A speedy, umami-packed seafood and mushroom broth inspired by the classic Chinese celebration dish. Shrimp, scallops, and shiitake simmer in a ginger-soy broth that tastes like it simmered for hours.
- Total time
- 20 min
- Servings
- 4
- Calories
- 145
- Protein
- 26g
Ingredients
- 4 cups chicken or vegetable broth
- 3 tbsp soy sauce
- 2 tbsp fresh ginger, sliced thin
- 6 oz shiitake mushrooms, halved
- ½ lb shrimp, peeled and deveined
- ½ lb sea scallops
- 2 stalks green onion, sliced
Instructions
- 1
Bring broth, soy sauce, and ginger to a boil in a large pot over medium-high heat.
- 2
Add mushrooms and simmer for 5 minutes until they soften and release their aroma.
- 3
Slide shrimp and scallops into the broth and stir gently until the water returns to a simmer.
- 4
Cook for 3-4 minutes without stirring — shrimp should turn opaque and scallops look milky white.
- 5
Taste and adjust soy sauce if needed — you want savory and umami-forward, not salty.
- 6
Ladle into bowls and top with green onion slices. Serve hot.
Tools you’ll need
- large pot (3–4 quart minimum)
- wooden spoon
- ladle
- sharp knife
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