Equipment
Ingredients
Soup Base
- 1920 ml chicken stock
- 67 g sugar
- 960 ml vinegar, preferably molasses vinegar
- 5 g fine sea salt, to taste
- 1 g freshly ground black pepper, finely ground, to taste
- 45 ml black soy sauce
- 64 g cornstarch
Soup Components
- 225 g squid, cleaned and sliced into matchsticks
- 450 g shrimp, cleaned, deveined and diced
- 1 firm tofu, sliced into ¼-inch cubes
- 240 ml bamboo shoots, drained and sliced into matchsticks
- 30 g shiitake mushrooms, sliced thinly
- 2 egg white
- 1 ml sesame oil
- 2 scallion, minced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 691 kcal
- Protein
- 71 g
- Carbohydrates
- 39 g
- Fat
- 24 g
- Fiber
- 1 g
- Sugar
- 27 g
- Sodium
- 830 mg
- Saturated Fat
- 7 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 5 g
- Cholesterol
- 310 mg
- Potassium
- 999 mg
- Calcium
- 162 mg
- Iron
- 3.8 mg
- Magnesium
- 121 mg
- Phosphorus
- 678 mg
- Zinc
- 3.7 mg
- Vitamin A
- 62 mcg
- Vitamin C
- 2 mg
- Vitamin D
- 1.0 mcg
- Vitamin E
- 1.2 mg
- Vitamin K
- 6 mcg
- Vitamin B6
- 1.4 mg
- Vitamin B12
- 1.2 mcg
- Thiamin
- 0.18 mg
- Riboflavin
- 0.41 mg
- Niacin
- 24.8 mg
- Folate
- 20 mcg
- Water
- 391 g
Sources: USDA FoodData Central
Method
In the large pot, combine chicken stock, sugar, vinegar, salt, black pepper, and black soy sauce. Bring the mixture to a simmer over medium-high heat.
In the small bowl, whisk together the cornstarch with 240 ml (1 cup) of the hot broth mixture until smooth, creating a slurry.
Gradually stir the cornstarch slurry back into the simmering soup base. Reduce heat to low and allow to simmer for 1 minute, stirring constantly to thicken.
Add the prepared squid, shrimp, tofu, bamboo shoots, and shiitake mushrooms to the simmering soup. Cook for 3 minutes, or until the seafood is cooked through.
In a small bowl, whisk together the egg whites and sesame oil. Stir this mixture into the soup and cook for 30 seconds. Do not boil.
Ladle the soup into bowls. Garnish with minced scallions and serve immediately.
Chef's Notes
- Adjust the amount of sugar, vinegar, salt, and pepper to taste, based on preference. Molasses vinegar provides a deeper flavor.
- For the best texture, ensure your shrimp is fresh and your squid is cleaned properly. Be careful not to overcook the seafood.
- Dried shiitake mushrooms provide a more intense flavor. Soak in hot water for about 30 minutes to rehydrate and soften before slicing.
- Consider adding a pinch of white pepper for an authentic taste.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat gently on the stovetop until heated through or in the microwave in 30-second intervals, stirring in between.
Troubleshooting
Soup is too thick.
Cause: Too much cornstarch slurry was added, or the soup simmered for too long.
Fix: Add more chicken broth, 60ml at a time, until the desired consistency is achieved.
Prevention: Measure cornstarch accurately and add slurry gradually; do not over-simmer.
Soup is too thin.
Cause: Not enough cornstarch was used or the soup was not simmered long enough to thicken.
Fix: Whisk 1 tsp of cornstarch with 2 tbsp of cold water to create a slurry. Add the slurry to the soup while simmering and stir continuously. Repeat if needed to reach desired thickness.
Prevention: Ensure the cornstarch slurry is fully incorporated and let the soup simmer for the full amount of time.
Cultural Context
This soup is a fusion of Chinese flavors, combining sweet and sour elements with seafood and tofu. It's a quick and easy dish.
