Seafood Soup With Ginger and Yuzu Kosho

Seafood Soup with Ginger and Yuzu Kosho

seafood soup with ginger and yuzu kosho
Seafood Soup with Ginger and Yuzu KoshoChristina Holmes

Flavored with wine and aromatics, this broth is similar to a nage or poaching liquid—you only need a shallow pool of it in each bowl. The broth features red yuzu kosho, a Japanese condiment made from citrus, yuzu, and chiles, which adds a round, tart flavor that is hard to replace. In a pinch, add a little more chile and lime zest. If head-on shrimp are hard to find—or you'd rather not fight with fish heads on New Year's Eve—nix them for more shelled shrimp.

Seafood Soup with Ginger and Yuzu Kosho
This seafood soup's broth is flavored with red yuzu kosho, a Japanese condiment made from citrus, yuzu, and chiles, adding a round, tart flavor that is hard to replace.
Yield: serves 6
Time: 1 hour, 5 minutes

For the broth

  • 1 tbsp. olive oil
  • 6 scallions, white and light green parts very thinly sliced
  • 3 garlic cloves
  • 1 large shallot, thinly sliced, rinsed and dried
  • 1 lemongrass stalk, trimmed, tender bulb parts very thinly sliced
  • One 1-inch piece fresh ginger, peeled and very thinly sliced
  • 1 thin slice red chile pepper
  • 1 small strip lime zest
  • Salt
  • 1 tsp. tsp. red yuzu kosho
  • 14 cup dry white wine or vermouth
  • 5 cups chicken, fish, or vegetable broth
  • Pinch of sugar

For the fish and vegetables

  • 24 mussels, scrubbed
  • 1 12 lb. skinless cod fillet, or other firm white fish
  • 24 medium shrimp, peeled and cleaned
  • 6 large, head-on shrimp, or substitute peeled
  • 6 scallions, white and light green parts only, each cut crosswise into 3 pieces
  • 2 large white or brown mushrooms such as cremini, trimmed and thinly sliced (preferably with a mandoline)
  • 1 shallot, very thinly sliced, rinsed in cold water and strained
  • 12 sweet potato (cut crosswise), peeled and thinly sliced (preferably with a mandoline)
  • 1 handful baby spinach
  • Salt
  • Lime wedges, for serving (optional)
  • Chopped cilantro or seaweed flakes, for serving (optional)

Instructions

  1. Make the broth: Warm the oil in a large Dutch oven or pot over medium-low heat. Stir in the scallions, garlic, shallot, lemongrass, ginger, chile, and lime zest; season with salt and cook, stirring occasionally, until softened and fragrant, about 5 minutes. Stir in the yuzu kosho, then the wine. Raise the heat to medium-high and cook, stirring, until almost evaporated, 1–2 minutes. Add the prepared broth and bring to a boil. Reduce to a simmer, cover, and cook for 20 minutes. Add a pinch of sugar and taste and adjust the salt as needed. Remove the large pieces of garlic. Broth can be chilled for 3 days or frozen up to 1 month.
  2. Make the fish and vegetables: Bring the broth to a boil. Reduce to a simmer and add the mussels. Cover and cook for 3 minutes. Add the remaining ingredients and cook, uncovered, until the shrimp are pink and the mussels open, 2 minutes (discard any mussels that don't). Remove the pot from the burner.
  3. Divide the fish, vegetables, and broth between 6 shallow bowls. Squeeze with lime juice and sprinkle with cilantro or seaweed, or serve with the garnishes on the side.