Seafood and Tofu Soup Recipe

Name: Seafood and Tofu Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces raw medium shrimp, shelled and deveined; 2 ounces bay scallops; 1/2 teaspoon cornstarch; 1/4 teaspoon salt; 1 tablespoon cooking oil; 1 teaspoon minced ginger; 4 cups chicken broth; 1/2 cup straw mushrooms; 1/3 cup frozen peas; 1 tomato, peeled and diced; 1/2 package (8 ounces) soft tofu, drained and cut into cubes; 2 teaspoons soy sauce; 1 teaspoon sesame oil; 2 1/2 tablespoons cornstarch dissolved in 3 tablespoons water; 1 egg white, beaten

Servings: persons

4 ounces raw medium shrimp, shelled and deveined
2 ounces bay scallops
1/2 teaspoon cornstarch
1/4 teaspoon salt
1 tablespoon cooking oil
1 teaspoon minced ginger
4 cups chicken broth
1/2 cup straw mushrooms
1/3 cup frozen peas
1 tomato, peeled and diced
1/2 package (8 ounces) soft tofu, drained and cut into cubes
2 teaspoons soy sauce
1 teaspoon sesame oil
2 1/2 tablespoons cornstarch dissolved in 3 tablespoons water
1 egg white, beaten

1
Combine shrimp, scallops, and marinade ingredients in a bowl; stir to coat.
2
Let stand for 10 minutes.
3
Place a saucepan over medium heat until hot.
4
Add the oil, swirling to coat sides.
5
Add ginger, shrimp, and scallops; stir-fry for 1 minute.
6
Add chicken broth; bring to a boil.
7
Add straw mushrooms, peas, tomato, tofu, and seasonings; cook for 1 to 2 minutes.
8
Add cornstarch solution; cook, stirring, until soup thickens.
9
Reduce heat to low; slowly drizzle in egg white, cook, stirring constantly, until egg white sets.
10
Pour into a soup tureen and serve.

572

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 ounces raw medium shrimp, shelled and deveined, 2 ounces bay scallops, 1/2 teaspoon cornstarch, 1/4 teaspoon salt, and more.

Yes, Seafood and Tofu Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seafood and Tofu Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions