Ingredients

• 1 tablespoon vegetable oil
• 1 bunch scallions; whites cut into 1/4-inch pieces,greens cut into 2-inch pieces
• 1 tablespoon minced peeled ginger
• 1 tablespoon low-sodium soy sauce
• 1/2 teaspoon sugar
• Kosher salt and freshly ground pepper
• 4 ounces shiitake mushrooms, stemmed and sliced
• 1/4 cup cornstarch
• 2 plum tomatoes, cored and cut into large chunks
• 12 ounces firm white fish (such as pollock), cut into 1-inch pieces
• 6 ounces bay scallops
• 2 tablespoons balsamic vinegar

Instructions

1. Heat the vegetable oil in a large pot over medium-high heat. Add the scallion whites and cook until slightly tender, 2 to 3 minutes. Stir in the ginger and cook about 1 minute. Add 7 cups water, the soy sauce, sugar, salt to taste, 3/4 teaspoon pepper and the mushrooms. Cover and bring the broth to a simmer. Mix the cornstarch with 1/4 cup cold water and gradually stir into the broth. Bring to a gentle boil, stirring; the broth will thicken slightly. Add the scallion greens, tomatoes and white fish to the broth, and simmer until the fish is opaque, about 3 minutes. Add the scallops, vinegar, and salt and pepper to taste (the scallops will cook instantly from the heat of the soup). Ladle into bowls.
2. Photograph by Antonis Achilleos