Seafood Soup With Ginger and Yuzu Kosho

Ingredients

• 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
• 1⁄4 cup dry white wine or vermouth
• 5 cups chicken, fish, or vegetable broth
• Pinch of sugar

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