Fujian Seafood Thick Soup
A luxurious seafood soup thickened with cornstarch and egg white, balancing umami-rich broth with tender shrimp, scallops, and squid. This restaurant-style Fujian classic comes together quickly but tastes like hours of simmering.
- Total time
- 35 min
- Servings
- 4
- Calories
- 238
- Protein
- 32g
Ingredients
- ½ lb large shrimp, peeled and deveined
- ½ lb sea scallops, halved if large
- ¼ lb squid tubes, sliced into 1/4-inch rings
- 2 oz boneless ham, julienned
- 6 cups low-sodium seafood or chicken stock
- 3 tablespoon shaoxing wine or dry sherry
- 2 tablespoon light soy sauce
- ½ teaspoon sesame oil
- 3 tablespoon cornstarch
- 4 tablespoon cold water
- 1 whole large egg white
- 1 tablespoon fresh ginger, julienned
- 2 whole green onion, white and light green parts sliced thin
- ¼ teaspoon white pepper
Instructions
- 1
Pat the 0.5 lb of peeled shrimp dry with paper towels — dry surfaces will sear quickly and hold their texture in the hot broth. Set aside on a plate.
- 2
Pat the 0.5 lb of sea scallops dry as well. If any are larger than a quarter, halve them crosswise so they cook evenly. Set aside with the shrimp.
- 3
Slice the squid tubes crosswise into 1/4-inch rings — this thickness ensures they stay tender and don't turn rubbery. Set aside.
- 4
Julienne the 2 oz of boneless ham (cut into thin, matchstick-size pieces) and set aside — this adds color and savory depth to the broth.
- 5
Julienne a 1-inch piece of fresh ginger by peeling it, slicing it into thin planks, and cutting those into thin matchsticks. Set aside.
- 6
Slice 2 green onions, keeping white and light green parts separate from the darker green tops — you'll add them at different times for best flavor.
- 7
In a small bowl, whisk together 3 tablespoons of cornstarch and 4 tablespoons of cold water until smooth with no lumps. Set the slurry aside.
- 8
Crack 1 large egg white into a small bowl and beat it lightly with a fork until just combined. Set aside — you'll drizzle this in at the end for silky texture.
- 9
Pour 6 cups of seafood or chicken stock into a 5-quart stockpot and bring it to a rolling boil over medium-high heat — you should see vigorous bubbles breaking the surface, about 6-8 minutes.
- 10
Add the julienned ginger and white/light green parts of the green onions. Stir in 3 tablespoons of shaoxing wine and 2 tablespoons of light soy sauce. Let it bubble gently for 1 minute so the aromatics infuse.
- 11
Increase the heat to high and add all the shrimp, scallops, and squid rings. They should hit the broth with a vigorous sizzle — this quick sear firms them up. Stir gently and cook for exactly 2-3 minutes until the shrimp turns opaque pink and the scallops are barely firm to the touch. Do not overcook or they'll toughen.
- 12
Stir the cornstarch slurry one more time to resuspend it (it settles quickly), then pour it into the simmering broth in a thin stream while stirring constantly. Watch as the soup transforms from clear to glossy and opaque, about 1-2 minutes. The starch has thickened when you can run a spoon through and see a clear trail.
- 13
Lower the heat to medium-low so the soup stops rolling. Add the julienned ham and stir to warm it through, about 30 seconds.
- 14
Slowly drizzle the beaten egg white into the soup while stirring in a circular motion — this creates silky, delicate egg ribbons. The soup should look like billowing clouds. Stop stirring once the egg is fully in and let it settle for 10 seconds.
- 15
Taste the soup and adjust seasoning with 0.25 teaspoon of white pepper (adds warmth and brightness over black pepper). Finish with 0.5 teaspoon of sesame oil for fragrance.
- 16
Ladle the soup into 4 warmed bowls, making sure each gets a mix of shrimp, scallops, squid, and ham. The thick, glossy broth should coat each piece.
- 17
Garnish each bowl with the reserved dark green parts of the green onion scattered over the top. Serve immediately while the soup is still steaming — the heat preserves the tender seafood and the silky egg ribbons.
Tools you’ll need
- paper towels
- cutting board
- chef's knife
- 5-quart stockpot
- small bowl
- whisk
- fork
- wooden spoon
- ladle
- instant-read thermometer (optional, for checking doneness)
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