Ginger soup with seafood

Ingredients:

• 1 tbsp. vegetable oil
• 1 bunch of green onions; cut the white parts into 0.5 cm pieces, the greens into 5 cm pieces.
• 1 tbsp. chopped peeled ginger root
• 1 tbsp. lightly salted soy sauce
• 0.5 tsp sugar
• 110 g shiitake mushrooms, stems removed, caps thinly sliced
• 1/4 cup cornstarch
• 2 plum tomatoes, cut into large chunks (remove cores)
• 350 g of firm white fish (such as pollock), cut into 2.5 cm pieces.
• 170 g of sea scallops
• 2 tablespoons balsamic vinegar

Preparation:

1. Heat vegetable oil in a large saucepan over medium-high heat. Add the white part of the green onion and cook until slightly softened, 2-3 minutes. Add the ginger and cook for about 1 minute.
2. Add 7 cups of water, soy sauce, sugar, salt to taste, 3/4 teaspoon of black pepper, and mushrooms. Cover and bring to a boil. Mix the cornstarch with 1/4 cup of cold water and gradually whisk into the broth. Bring to a gentle simmer, stirring; the broth will thicken slightly.
3. Add the green onions, 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 immediately in the hot soup). Ladle into bowls and serve.