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    You are in: Home / Recipes / Seafood Bean Curd Soup Recipe
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    Seafood Bean Curd Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Hey Jude's Note:

    Another great Madame Wong recipe....this one is so quick and easy! This is an 'after-work' meal for us, I make the soup while some potstickers are browning...YUM! Vary the seafood if you like, sometimes I just use all shrimp. Prep and cook times approximate.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 5 cups chicken stock (homemade or a good canned stock)
    • 1/2 cup shrimp, shelled,deveined,cut into small pieces
    • 1/2 cup scallops, cubed
    • 1/2 cup crabmeat
    • 8 ounces firm bean curd, in small cubes (tofu)
    • 1 green onion, finely chopped
    • 1 slice ginger, finely chopped
    • 1 teaspoon salt
    • 2 1/2 tablespoons cornstarch, dissolved in
    • 5 tablespoons water
    • red wine vinegar (optional)
    • chili oil (optional)
    • 1/2 teaspoon white pepper

    Directions:

    1. 1
      Bring stock to a boil; add shrimp, scallops, crab meat and bean curd.
    2. 2
      Add green onion, ginger and salt; bring to boil again and then thicken with the dissolved cornstarch mixture.
    3. 3
      If you wish, add a splash of red wine vinegar or chili oil.
    4. 4
      Sprinkle with pepper and serve.

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    Nutritional Facts for Seafood Bean Curd Soup

    Serving Size: 1 (400 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 182.2
     
    Calories from Fat 57
    31%
    Total Fat 6.4 g
    9%
    Saturated Fat 1.3 g
    6%
    Cholesterol 12.3 mg
    4%
    Sodium 1070.8 mg
    44%
    Total Carbohydrate 17.1 g
    5%
    Dietary Fiber 0.3 g
    1%
    Sugars 4.8 g
    19%
    Protein 13.9 g
    27%

    The following items or measurements are not included:

    shrimp

    crabmeat

    ginger

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