Recipes Seafood and Tofu Soup Be the first to rate & review! Plus: More Seafood Recipes and Tips By Martin Yan Updated on November 30, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 to 6 - Ingredients 4 ounces raw medium shrimp, shelled and deveined 2 ounces bay scallops Marinade 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 Seasonings 2 teaspoons soy sauce 1 teaspoon sesame oil 2 1/2 tablespoons cornstarch dissolved in 3 tablespoons water 1 egg white, beaten Directions Combine shrimp, scallops, and marinade ingredients in a bowl; stir to coat. Let stand for 10 minutes. 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. Rate it Print