Seafood Bean Curd Soup

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.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 5 cups chicken stock (homemade or a good canned stock)
• ½ cup shrimp , shelled,deveined,cut into small pieces
• ½ cup scallops , cubed
• ½ 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 ½ tablespoons cornstarch , dissolved in
• 5 tablespoons water
• red wine vinegar (optional)
• chili oil (optional)
• ½ teaspoon white pepper

Directions:

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