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Ginger Soup with Scallops and Shrimp

Posted By Worker Bee On September 25, 2009 @ 8:42 am In Recipes | 14 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 [7] 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 [8] 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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