Seafood Bean Curd Soup

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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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. 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.