Seafood and Tofu Soup

  • Servings: 4-6


  • 4 ounces raw medium shrimp, shelled and deveined
  • 2 ounces bay scallops
  • 1/2 teaspoon cornstarch
  • 1/4 teaspoon salt
  • 1 tablespoon cooking oil
  • 1 teaspoon minced ginger
  • 4 cups chicken broth
  • 1/2 cup straw mushrooms
  • 1/3 cup frozen peas
  • 1 tomato, peeled and diced
  • 1/2 package (8 ounces) soft tofu, drained and cut into cubes
  • 2 teaspoons soy sauce
  • 1 teaspoon sesame oil
  • 2 1/2 tablespoons cornstarch dissolved in 3 tablespoons water
  • 1 egg white, beaten

How to make this recipe

  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.

Contributed By Published February 2013

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