Fujian-Style Seafood Soup
A fragrant soup featuring tender seafood and shiitake mushrooms, reflecting Fujian province's coastal culinary traditions. This Chinese-inspired soup recipe, ready in about 35 minutes, pairs vegetable oil, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp vegetable oil
- 1 medium onion
- 2 cloves garlic
- 1 tbsp fresh ginger
- 240g shiitake mushrooms
- 450g mixed seafood
- 960ml seafood stock
- 1 tbsp soy sauce
- 1 tbsp rice wine
- 1/4 cup cilantro
- to taste salt
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Instructions
- Step 1: Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add 1 medium diced onion, 2 minced garlic cloves, and 1 tablespoon minced fresh ginger, cooking until fragrant, about 3 minutes.
- Step 2: Add 240g soaked and sliced dried shiitake mushrooms and cook for 2 minutes.
- Step 3: Pour in 960ml seafood stock, 1 tablespoon soy sauce, and 1 tablespoon rice wine. Bring to a gentle simmer.
- Step 4: Add 450g mixed seafood (shrimp, scallops, and fish chunks) and cook for 5 to 7 minutes, or until the seafood is opaque and cooked through.
- Step 5: Stir in 1/4 cup chopped cilantro and season with salt to taste.
- Step 6: Serve immediately while hot.
