SEAFOOD BEAN CURD SOUP

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Seafood Bean Curd Soup image

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.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 182.2, Fat 6.4, SaturatedFat 1.4, Cholesterol 12.4, Sodium 1070.9, Carbohydrate 17.1, Fiber 0.4, Sugar 4.8, Protein 14

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