Ginger Soup with Scallops and Shrimp

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.


  • 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


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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18 thoughts on “Ginger Soup with Scallops and Shrimp”

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  1. 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). 🙂

  2. 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

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

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

  5. 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.

  6. 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!

    1. 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?

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

  8. 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?

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

  10. 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.

  11. A faster alternative for one person: instant dashi + thin sliced scallops and veggies
    Race yourself: Start, including mise en place to eating <10 minutes

    1) Stock = Aninomoto Hondashi powder
    2.5 cups water
    1 1/3 tsp dashi power (4g)
    High heat to boil
    2) During boil:
    Juliene/slice veggies (Mandolin is nice)
    I prefer no mushroom and use ginger, carrot, daikon
    Bonus if the carrot and daikon are pickled
    Extra bonus: add pickled shallots (also sliced thin)
    3) Cut cilantro stems to match julienned length (think ease of eating with chop sticks)
    4) Sea scallops: cut in half horizontally
    5) Put sea scallops at bottom of self serving bowl
    6) Cut scallions on biased (or get a $6 uni tasker- Green Onion Negi Cutter
    At rolling boil: add stems and veggies for 1 min
    7) Turn off heat
    8) Add fish boat sauce, stir
    9) Add fresh green leaves (water cress or whatever)
    10) Pour liquid in bowl lined with raw scallops
    11) Eat with chopsticks and a spoon