Seafood Bean Curd Soup

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 5
    cups chicken stock (homemade or a good canned stock)
  • 12
    cup shrimp, shelled,deveined,cut into small pieces
  • 12
    cup scallops, cubed
  • 12
    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 12
    tablespoons cornstarch, dissolved in
  • 5
    tablespoons water
  • red wine vinegar (optional)
  • chili oil (optional)
  • 12
    teaspoon white pepper
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DIRECTIONS

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