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

Marinade

  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

Seasonings

  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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    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.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    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.