Golden Broth Seafood Soup

 This is a luxurious, velvety, and visually stunning Chinese banquet-style soup that has become extremely popular in modern Cantonese and fusion restaurants. 

The signature “golden broth”  gets its rich golden color and silky texture from blended pumpkin (or carrot + corn) pureed into the stock, combined with a generous amount of fresh seafood. 

The result is a creamy, sweet-savory, umami-packed soup with tender bites of shrimp, scallop, fish, and sometimes crab — elegant yet comforting.

Ingredients (serves 4–6 as a starter)Golden broth base

• Pumpkin ( 300–400 g, peeled and cut into chunks (or substitute ½ carrot + 1 cup sweet corn kernels)
• Chicken stock or seafood stock — 1.2–1.5 liters (5–6 cups)
• Ginger — 3–4 thin slices
• Shaoxing wine — 1 tbsp

Seafood mix

• Fresh large shrimp / prawns — 8–12, peeled & deveined (butterflied optional)
• Fresh scallops — 6–8, sliced horizontally if large
• Fish fillet (grouper, sea bass, or cod) — 150–200 g, cut into 2 cm chunks
• Optional luxury additions: crab meat or crab sticks — 100 g, fresh squid rings — 100 g

Marinade for seafood

• Shaoxing wine — 1 tbsp
• Salt — ¼ tsp
• White pepper — pinch
• Cornstarch — 1 tsp
• Egg white — ½ (lightly beaten, for velvety texture)

Thickening & seasoning

• Egg whites — 2 large (lightly beaten, for silkiness)
• Cornstarch slurry — 3–4 tbsp cornstarch + 6–8 tbsp cold water (adjust for desired thickness)
• Salt — ¾–1 tsp (to taste)
• Ground white pepper — to taste
• Chicken powder or MSG — ½ tsp (optional, for restaurant-style umami)
• Sesame oil — ½–1 tsp (final drizzle)

Garnish

• Chopped green onion or cilantro
• Optional: crab roe or tobiko for luxury presentation

Step-by-Step Instructions

1. Prepare the golden pumpkin base
   • Steam or boil pumpkin chunks until very soft (10–15 minutes).
   • Blend with 300–400 ml chicken stock until completely smooth (use a high-speed blender for silkiness).
   • Set aside. This puree is what gives the signature golden color and velvety body.
2. Marinate the seafood
   • Pat all seafood dry.
   • Mix shrimp, scallops, fish (and any other seafood) with Shaoxing wine, salt, white pepper, cornstarch, and ½ egg white.
   • Marinate 10–15 minutes (this creates the tender, velvety texture typical of Chinese banquet seafood).
3. Start the soup base
   • In a large pot, bring remaining chicken stock + ginger slices to a gentle boil.
   • Add Shaoxing wine.
   • Stir in the pumpkin puree. Whisk until fully incorporated and the broth turns a beautiful golden color.
   • Reduce to a low simmer.
4. Cook the seafood
   • Bring broth back to a gentle boil (small bubbles).
   • Gently add marinated seafood piece by piece (so they don’t clump).
   • Stir very gently once or twice.
   • Poach 1–2 minutes until shrimp turn pink, scallops become opaque, and fish is just cooked (do not overcook — seafood should stay tender and juicy).
5. Thicken & finish
   • Give cornstarch slurry a good stir, then slowly pour it in while stirring constantly in one direction (this prevents lumps).
   • Simmer 1–2 minutes until soup thickens to a silky, velvety consistency (it should coat the back of a spoon).
   • Turn heat to lowest. Slowly drizzle in beaten egg whites while stirring gently in a circular motion — this creates beautiful egg flower ribbons.
   • Turn off heat immediately.
   • Season with salt, white pepper, and optional chicken powder.
   • Finish with a drizzle of sesame oil for aroma.
6. Serve
   • Ladle into individual bowls while very hot.
   • Garnish with chopped green onion or cilantro.
   • Optional luxury touch: sprinkle a little crab roe or tobiko on top for visual elegance.
   • Serve immediately — the soup thickens as it cools.

Quick Tips for Best Result

• Golden color → Pumpkin puree is the key. Use ripe, sweet pumpkin for best hue and flavor.
• Velvety texture → Egg white ribbons + cornstarch slurry + gentle stirring = restaurant-style silkiness.
• Seafood doneness → Add seafood last and cook only 1–2 minutes — overcooking turns it rubbery.
• Thickness → Adjust cornstarch slurry gradually — you want a luxurious, spoon-coating consistency, not glue-like.
• Variations →
  • Add conpoy (dried scallops) to stock for deeper umami.
  • For spicier version: swirl in chili oil at the end.
  • Vegetarian: replace seafood with king oyster mushrooms, tofu puffs, and vegetable stock.
• Storage → Best eaten fresh. If reheating, do so very gently (low heat) — seafood toughens and soup may separate slightly.

This soup is elegant, comforting, and full of layered umami — a true highlight of modern Chinese banquet cuisine.

Bok Choy and Tofu Soup

This is one of the simplest, lightest, and most comforting everyday Chinese soups — a classic home-style dish found in almost every Chinese household. 

It features tender baby bok choy  and silky soft tofu in a clear, delicate broth that highlights natural sweetness and freshness. The soup is nourishing, low-calorie, quick to make, and especially popular when someone needs something gentle on the stomach.

Ingredients (serves 3–4)Main ingredients

• Baby bok choy — 300–400 g (about 8–10 small heads)
• Soft/silken tofu — 300–400 g (1 standard block)
• Ginger — 3–4 thin slices + ½ tsp minced (for freshness)
• Green onion / scallion — 1–2 stalks (white part sliced, green part finely chopped for garnish)
• Optional: 1–2 dried shiitake mushrooms (soaked and sliced) or a small handful of dried shrimp (for deeper umami)

Seasoning

• Light soy sauce (— ½–1 tbsp (optional, use sparingly)
• Salt — ¾–1 tsp (to taste)
• Ground white pepper — ¼ tsp
• Sesame oil — ½–1 tsp (final drizzle)
• Chicken stock or water — 1.2–1.5 liters (5–6 cups; stock makes it richer, water keeps it lighter)

Step-by-Step Instructions

1. Prepare the ingredients
   • Baby bok choy: Trim off the root ends. Separate the leaves and rinse thoroughly under running water (grit hides between stems). Cut larger heads in half lengthwise; leave small ones whole.
   • Tofu: Cut into 2–3 cm cubes or large slices (handle gently to keep shape).
   • Optional: If using dried shiitake, soak in warm water 30 minutes, squeeze dry, remove stems, slice thinly. Reserve soaking liquid.
2. Start the broth
   • In a medium pot, bring 1.2–1.5 L water (or chicken stock) to a boil.
   • Add ginger slices + white parts of green onion (and optional shiitake slices or dried shrimp).
   • Reduce to a gentle simmer for 3–5 minutes to release aromas (this keeps the soup clean and refreshing).
3. Add tofu
   • Gently slide tofu cubes into the simmering broth.
   • Bring back to a gentle boil, then reduce to low-medium heat.
   • Simmer 3–5 minutes — tofu absorbs flavor without breaking.
4. Add bok choy
   • Add the prepared baby bok choy (stems first if you separated them, then leaves).
   • Simmer 1–2 minutes until bok choy is bright green and just tender-crisp (do not overcook — it should stay vibrant and slightly crunchy).
   • If using shiitake soaking liquid, add a splash now for extra depth.
5. Season
   • Add light soy sauce (if using), salt, and white pepper.
   • Taste carefully — the soup should be very light and clean, with subtle sweetness from the vegetables and tofu. Do not over-salt; bok choy and tofu are naturally mild.
   • Simmer another 1 minute to let seasoning blend.
6. Finish & serve
   • Turn off heat.
   • Drizzle sesame oil over the surface for aroma.
   • Gently stir once.
   • Ladle into bowls while very hot, making sure each bowl gets tofu, bok choy, and plenty of clear broth.
   • Garnish generously with chopped green onion tops.

Quick Tips for Best Result

• Keep it light → This soup is meant to be clear and delicate — avoid heavy ingredients or boiling too hard (it clouds the broth).
• Tofu choice → Silken/ gives the classic melt-in-mouth texture. Firm tofu works if you prefer cubes that hold shape better.
• Bok choy freshness → Use very fresh baby bok choy — leaves should be crisp and stems white/green. Older greens become fibrous.
• No strong spices → Ginger and green onion are enough. Over-seasoning masks the natural sweetness of bok choy and tofu.
• Variations →
  • Add a few dried scallops or chicken broth for richer flavor.
  • For extra nutrition: drop in a beaten egg at the end (stir to create ribbons).
  • For heartier version: add sliced pork or shrimp.
• Storage → Best eaten fresh. Leftovers keep in fridge 1–2 days; reheat gently (boiling too hard toughens tofu).

This soup is pure comfort — clean, warm, and full of gentle nourishment. It’s one of the most beloved simple Chinese soups for good reason.