Ingredients
- 4 ounce raw medium shrimp peeled, deveined
- 2 ounce bay scallops
- 1/2 tsp cornstarch
- 1/4 tsp salt
- 1 Tbsp. canola oil
- 1 tsp chopped ginger
- 4 c. chicken broth
- 1/2 c. straw mushrooms
- 1/3 c. frzn peas
- 1 x tomato peeled and diced
- 1/2 pkt soft tofu - (8 ounce) liquid removed, and
- cut into 1/2" cubes
- 2 1/2 Tbsp. cornstarch dissolved in
- 3 Tbsp. water
- 1 x egg white beaten
- Basil, green onions or possibly cilantro for garnish
- 2 tsp soy sauce
- 1 tsp sesame oil
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Seafood And Tofu Soup
Servings: 6
Directions
- Combine shrimp, scallops, cornstarch and salt in a bowl; stir to coat. Let stand for 10 min.
- Place saucepan over medium heat till warm. Add in oil; swirl to coat sides. Add in ginger, shrimp and scallops; stir-fry for 1 minute. Add in chicken broth; bring to a boil. Add in straw mushrooms, peas, tomato, tofu and seasonings; cook for 1 to 2 min. Add in cornstarch solution; cook, stir till thickened, about 10 min.
- Reduce heat to low and slowly drizzle in egg white; cook, stirring constantly, till egg white sets. Add in basil, green onion or possibly cilantro as a garnish.
- This recipe yields 6 servings.
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