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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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September 25, 2009

Ginger Soup with Scallops and Shrimp

By Worker Bee
19 Comments

Is there anything more comforting on a chilly autumn evening than a bowl of soup? It warms the body and the soul, especially when the broth is infused with aromatic, slightly spicy ginger. Ginger has long been thought to be a natural immune booster. With flu season on the horizon, homemade soup with ginger broth is exactly what your body needs. Health benefits aside, an even better reason to make Ginger Soup with Scallops and Shrimp is that it’s darn tasty.

Homemade stock will make the best-tasting soup and if you take time to fill your freezer with chicken stock now, you’ll be thanking yourself all winter. Once you have stock, it only takes a few minutes to infuse the flavor and healing properties of fresh ginger root into it. Ginger adds an intensity of flavor to stock that is both soothing and invigorating. It awakens your senses and warms you right to your core.

Ingredients:


  • 6 cups chicken stock
  • 1/2 cup thinly sliced, peeled ginger root
  • 1-2 portobello mushrooms, sliced
  • 8-10 shitake mushrooms, sliced
  • 1/4 pound uncooked shrimp, with or without shells
  • 4-6 scallops
  • 1/2 cup finely chopped green onion
  • 1/3 cup finely chopped cilantro, or more to taste

Directions:

Bring stock to a gentle boil. Add slices of ginger.

Simmer for five minutes. Remove ginger from broth. Add mushrooms and simmer for five more minutes.

Add shrimp and simmer for one minute. Add scallops. Simmer for just one minute more then turn off heat. Add green onions and cilantro right before serving.

The pieces of ginger used to infuse the broth can be saved for another meal. Simply chop the ginger up and sauté it with any combination of meat and vegetables. Once you make the ginger broth, scallops and shrimp aren’t the only direction you can go for soup. Instead, try thin strips of chicken or flank steak simmered with vegetables like Swiss chard, spinach or carrots.


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19 Comments on "Ginger Soup with Scallops and Shrimp"

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Karell
Karell
7 years 3 days ago

Ugh, I’m so ready for crisp Autumn weather to start making recipes like this.
Unfortunately we’re in the middle of a heat wave here…
Still looks good. I’ll have to keep it in mind once the temperatures start dipping below 80 (might be awhile, we’re still breaking 100s now). 🙂

Chunster495
Chunster495
7 years 3 days ago

a wedge of lime sounds like it’ll be good in there…

Ogg the Caveman
7 years 2 days ago

My buddy and I used to go abalone diving off the coast. We’ll have to make a trip up there soon and use abalone in this recipe. My neighbor would offer to pay 50 bucks for a pound of fresh abalone, but that wouldn’t be very tribal of me to charge him. So I just drink his favorite white wine in exchange. Fair trade, as far as “caveman commerce” went.

~ Ogg

Gordie Rogers
7 years 2 days ago

Really enjoying your blog. It’s a pity I don’t like seafood. Looking forward to other recipes. 🙂

Ann
Ann
7 years 1 day ago

I am totally making this for Sunday brunch tomorrow. Yum. Maybe with some lemon grass too…..hmm.

BestSelf
BestSelf
7 years 1 day ago

This sounds delish, Mark. Can’t wait to try it. I think my kids will love it too.

Cambree
7 years 1 day ago

I’ve made soup very similar to this one. Except I’ve used Shitake mushroom and also added lemongrass.

But this soup looks just as good. Thanks for sharing the recipe.

Sheila McCann
6 years 11 months ago

This looks delicious. Can’t wait to try.

Lisa Ochs
Lisa Ochs
6 years 11 months ago

I keep hearing about a primal bar, or breakfast bar recipe. I don’t see a place just for recipes and food tips here, should have this as we are just getting started. Breakfast is the toughest for me, I’m not big on eggs and meat in the morning not so much. Have been doing some fruit and nuts but would love something with a little more substance, and shakes are fine but i’m not a big fan for the long haul, help!

Heather
Heather
5 years 1 month ago

I’m struggling with breakfasts also. So much so, that I’ve just gone without the past two days 🙁

I’ve also heard of the breakfast bar, but can’t find it! Anyone have a link?

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[…] Original post by Worker Bee […]

Christine
Christine
6 years 3 months ago

Very good recipe. Had some lemongrass and lime on hand, which complemented the soup nicely.

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[…] herbs add a lot of flavor to soup, as do spices like star anise or even a cinnamon stick. Minced ginger gives soup a healthy kick, and pairs especially well with broth that has a little tamari or sesame oil drizzled into it. Any […]

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[…] & Easy Meals for over 100 Primal Recipes You Can Prepare in 30 Minutes or LessRelated posts:Ginger Soup with Scallops and ShrimpChicken and Shrimp SoupLamb with Blueberry Wine ReductionMark's Daily […]

Flossie
Flossie
5 years 2 months ago

I notice you remove the slender pieces of ginger from the unfinished soup before adding the other ingredients. Is there any particular reason for this? Perhaps because ginger is fairly fibrous? If that’s the only reason, is there any problem with leaving it in, so long as you don’t mind the aesthetic drawback?

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[…] From: Mark’s Daily Apple […]

Real
Real
4 years 8 months ago

I have made this a few times and has become a favorite comfort food on a cold winter’s day

Lindsay
4 years 7 months ago

Absolutely fantastic. It’s 1:30 a.m. and I made this to ensure I’d have a warm, delicious lunch for tomorrow. Like Flossie, I prefer leaving the ginger in– the ginger was the whole reason I wanted to cook this recipe. I munch on it like Bugs Bunny does on carrots.

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[…] be used in any recipe that calls for chicken stock. Turn your stock into a nourishing post-holiday soup or freeze 1-cup (250 ml) portions to use in a variety of […]

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