Spicy Seafood Stew

by Sarah

in Asian Dishes, Soups/Stews

A nutritious and spicy stew ready in just 30 minutes. Get ready to be warmed up from inside-out!

Spicy seafood stew to warm you up form inside-out!This spicy stew is one of my favorite dishes to make in the winter. When my family goes out to eat at Chinese restaurants, the seafood and tofu stew is one of our favorite dishes to order. This stew is the spicy version of that.  It’s great with a bowl of rice, or on it’s own as a soup.

Spicy seafood stew to warm you up form inside-out!The stew can include any kind of seafood you like. Imitation crab, shrimp, mussels, and squid fill this stew. There are also potatoes, oyster mushrooms, scallions, and tofu. The seafood can be purchased frozen, dumped straight into the stew for a super easy weeknight stew. You can also buy a frozen seafood mix (comes in a plastic bag in the frozen section of your local Asian grocery store) if you prefer instead of getting different seafood to make your own mix.

Spicy seafood stew to warm you up form inside-out!Speaking of oyster mushrooms, they are super delicious in the stew! If you want to keep things vegetarian, feel free to omit some of the seafood and substitute with different kinds of mushrooms. The stalks of the mushrooms can be cut into little white discs as in the picture above, so you use every part of the mushroom.

5.0 from 3 reviews
Spicy Seafood Stew
Prep time
Cook time
Total time
Hearty seafood stew that warms you up from inside out
Serves: 6
  • 2 russet potatoes, diced to 1 inch wedges
  • 1 package firm tofu
  • 14 oz of seafood mix (about 2 cups) ~ ¼ cup frozen squid, ¼ cup shrimp, ¼ cup mussels, ¼ cup imitation crab
  • 1 cup frozen shrimp (raw)
  • ½ onion diced
  • 1.5 cup chopped enoki mushrooms
  • 6 napa cabbage leaves, cut into 3 inch segments
  • 3.5 cups water
  • 2 tablespoons hot pepper paste*
  • 2 tablespoons oyster sauce
  • 2 tablespoons soy sauce**
  1. Peel and dice 2 russet potatoes into 1 inch wedges. Cut napa cabbage leaves, enoki mushrooms, dice onions, and cut tofu into 2 inch by 1 inch cubes (doesn't need to be exact!).
  2. Boil 2 cups of water. Whisk all sauce ingredients in a bowl and add to the boiling water.
  3. Add potatoes to the water-sauce mix once boiling. Potatoes will take longest to cook.
  4. After 10 minutes, add the tofu, onion, seafood mix, frozen shrimp, and add the base of the napa cabbage leaves (the thick part). Boil another 10 minutes.
  5. Add mushrooms and rest of the napa cabbage leaves and boil for 5 minutes. Serve warm!
  1. After boiling the water and sauce together, add all the ingredients to the liquid mix and boil for 25 minutes. Serve hot! This variation is faster but the mushrooms and cabbage leaves may be a bit softer.
*You can find hot pepper paste at Chinese or Korean grocery stores. It usually comes in a small jar or tub and is a red sweet-spicy paste.

**You can use adjust the amount of soy sauce depending on how salty you like it. Try with just 1 tablespoon first, and if it tastes too light you can add more. Remember you will be diluting the sauce with 2 cups of water. Taste the water and sauce mixture once it's boiling, and add more soy sauce if you want it saltier.

Like hot soup? Here are some more!

Asian Chicken Noodle Soup

Chicken Noodle Soup-1Pork Rib Noodle Soup

BBQ rib noodle soup


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{ 20 comments… read them below or add one }

1 Chineka @ Savor The Baking January 6, 2015 at 9:39 am

This looks so good and I love the last photo. I’m a seafood lover!


2 Sarah January 6, 2015 at 10:12 am

Thanks Chineka! I’m a seafood lover too!


3 Oriana Romero January 7, 2015 at 9:23 pm

Wow… this stew looks divine!! Just looking at the photos I can tell the flavor is intense… good intense though! I can’t wait to try it. Pinned!


4 Sarah January 7, 2015 at 10:01 pm

Thanks Oriana! :)


5 Mira January 8, 2015 at 7:55 am

So many wonderful ingredients in this dish Sarah! Love seafood, tofu and mushrooms! Pictures are gorgeous! Pinned!


6 Sarah January 8, 2015 at 5:59 pm

Thanks Mira! :)


7 Connie @ Sprig and Flours January 8, 2015 at 6:03 pm

This looks so delicious, Sarah! I love soups, especially spicy ones! I cannot wait to make it for myself. (:


8 Sarah January 9, 2015 at 8:25 pm

Thanks Connie! :) Good luck with the soup ~ I’m sure it will be delicious!


9 Joanne January 9, 2015 at 5:17 am

I bet that broth has SO MUCH FLAVOR from all the seafood. What a great comfort meal!


10 Sarah January 9, 2015 at 8:25 pm

Thanks Joanne!


11 Amanda January 9, 2015 at 9:33 pm

This is gorgeous and sounds so full of flavor!!!


12 Sarah January 10, 2015 at 10:40 am

Thanks Amanda!


13 Nagi@RecipeTinEats January 11, 2015 at 3:07 am

Sarah! You know how to get my attention – with a rich, spicy stew like this! That photo got me the instant I saw it. I LOVE flavour explosions and clearly this fits the bill! The soup flavourings are wonderful. THIS is a real soup!!


14 Sarah January 11, 2015 at 10:31 am

Thanks Nagi!


15 Jess @ whatjessicabakednext January 11, 2015 at 2:13 pm

This stew looks delicious, Sarah. Love warming dinner recipes like this one! Perfect recipe to come home to after a long day! 😀


16 Sarah January 11, 2015 at 5:10 pm

Thanks Jess!


17 Zainab January 11, 2015 at 5:14 pm

Oh my this looks amazing!! Will be great for these cold nights :)


18 Sarah January 12, 2015 at 12:30 am

Thanks Zainab!


19 Maggie January 12, 2015 at 9:56 pm

I LOVE this one! A hearty and hot stew is necessary here in winter and I eat it a few times a week. The combination of seafood and spicy flavor is my favorite and I will cook this soon! Pinned :)


20 Sarah January 14, 2015 at 9:07 am

Thanks Maggie! I hope you like it!


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