Seafood And Tofu Soup Recipe
Servings: 6
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
- Â Â cut into 1/2" cubes
- 2Â 1/2 Tbsp. cornstarch dissolved in
- 3 Tbsp. water
- 1 x egg white beaten
- Â Â Basil, green onions or possibly cilantro for garnish
- 2 tsp soy sauce
- 1 tsp sesame oil
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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 6 servings | |
| Calories 97 | |
| Calories from Fat 34 | 35% |
| Total Fat 3.83g | 5% |
| Saturated Fat 0.42g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 32mg | 11% |
| Sodium 557mg | 23% |
| Potassium 280mg | 8% |
| Total Carbs 7.24g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.05g | 1% |
| Protein 8.34g | 13% |
