Seafood and Tofu Soup

Plus: More Seafood Recipes and Tips

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

  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.

Related Articles