Fujian Seafood Thick Soup

Step 1

Pat the 0.5 lb of peeled shrimp dry with paper towels — dry surfaces will sear quickly and hold their texture in the hot broth. Set aside on a plate.

Step 2

Pat the 0.5 lb of sea scallops dry as well. If any are larger than a quarter, halve them crosswise so they cook evenly. Set aside with the shrimp.

Step 3

Slice the squid tubes crosswise into 1/4-inch rings — this thickness ensures they stay tender and don't turn rubbery. Set aside.

Step 4

Julienne the 2 oz of boneless ham (cut into thin, matchstick-size pieces) and set aside — this adds color and savory depth to the broth.

Step 5

Julienne a 1-inch piece of fresh ginger by peeling it, slicing it into thin planks, and cutting those into thin matchsticks. Set aside.

Step 6

Slice 2 green onions, keeping white and light green parts separate from the darker green tops — you'll add them at different times for best flavor.

Step 7

In a small bowl, whisk together 3 tablespoons of cornstarch and 4 tablespoons of cold water until smooth with no lumps. Set the slurry aside.

Step 8

Crack 1 large egg white into a small bowl and beat it lightly with a fork until just combined. Set aside — you'll drizzle this in at the end for silky texture.

Step 9

Pour 6 cups of seafood or chicken stock into a 5-quart stockpot and bring it to a rolling boil over medium-high heat — you should see vigorous bubbles breaking the surface, about 6-8 minutes.

Step 10

Add the julienned ginger and white/light green parts of the green onions. Stir in 3 tablespoons of shaoxing wine and 2 tablespoons of light soy sauce. Let it bubble gently for 1 minute so the aromatics infuse.

Step 11

Increase the heat to high and add all the shrimp, scallops, and squid rings. They should hit the broth with a vigorous sizzle — this quick sear firms them up. Stir gently and cook for exactly 2-3 minutes until the shrimp turns opaque pink and the scallops are barely firm to the touch. Do not overcook or they'll toughen.

Step 12

Stir the cornstarch slurry one more time to resuspend it (it settles quickly), then pour it into the simmering broth in a thin stream while stirring constantly. Watch as the soup transforms from clear to glossy and opaque, about 1-2 minutes. The starch has thickened when you can run a spoon through and see a clear trail.

Step 13

Lower the heat to medium-low so the soup stops rolling. Add the julienned ham and stir to warm it through, about 30 seconds.

Step 14

Slowly drizzle the beaten egg white into the soup while stirring in a circular motion — this creates silky, delicate egg ribbons. The soup should look like billowing clouds. Stop stirring once the egg is fully in and let it settle for 10 seconds.

Step 15

Taste the soup and adjust seasoning with 0.25 teaspoon of white pepper (adds warmth and brightness over black pepper). Finish with 0.5 teaspoon of sesame oil for fragrance.

Step 16

Ladle the soup into 4 warmed bowls, making sure each gets a mix of shrimp, scallops, squid, and ham. The thick, glossy broth should coat each piece.

Step 17

Garnish each bowl with the reserved dark green parts of the green onion scattered over the top. Serve immediately while the soup is still steaming — the heat preserves the tender seafood and the silky egg ribbons.