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Seafood and Tofu Soup

Source: Food & Wine
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Active Time:  15 Minutes
Total Time:  25 Minutes
  Serves 6
4 ounces raw medium shrimp, shelled and deveined
2 ounces bay scallops
For the Marinade:
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
For the Seasonings:
2 teaspoons soy sauce
1 teaspoon sesame oil
2 1/2 tablespoons cornstarch dissolved in 3 tablespoons water
1 egg white, beaten
Combine shrimp, scallops, and marinade ingredients in a bowl; stir to coat. Let stand for 10 minutes.

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

Recipe created by Martin Yan.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 125
Fat. Total: 5g
Fiber: 1g
Carbohydrates, Total: 7g
Sodium: 425mg
% Cal. from Fat: 36%
Cholesterol: 32mg
Protein: 13g
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