My F&W
quick save (...)

Seafood and Tofu Soup

  • SERVINGS: 4-6
  • FAST
  1. 4 ounces raw medium shrimp, shelled and deveined
  2. 2 ounces bay scallops


  1. 1/2 teaspoon cornstarch
  2. 1/4 teaspoon salt
  3. 1 tablespoon cooking oil
  4. 1 teaspoon minced ginger
  5. 4 cups chicken broth
  6. 1/2 cup straw mushrooms
  7. 1/3 cup frozen peas
  8. 1 tomato, peeled and diced
  9. 1/2 package (8 ounces) soft tofu, drained and cut into cubes


  1. 2 teaspoons soy sauce
  2. 1 teaspoon sesame oil
  3. 2 1/2 tablespoons cornstarch dissolved in 3 tablespoons water
  4. 1 egg white, beaten
  1. Combine shrimp, scallops, and marinade ingredients in a bowl; stir to coat. Let stand for 10 minutes.
  2. Place a saucepan over medium heat until hot. Add the oil, swirling to coat sides. Add ginger, shrimp, and scallops; stir-fry for 1 minute. Add chicken broth; bring to a boil. Add straw mushrooms, peas, tomato, tofu, and seasonings; cook for 1 to 2 minutes. Add cornstarch solution; cook, stirring, until soup thickens. Reduce heat to low; slowly drizzle in egg white, cook, stirring constantly, until egg white sets. Pour into a soup tureen and serve.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.