Seafood and Tofu Soup

  • Active Time 15m
  • Total Time 25m

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.

RecID 5794

nutrition information per serving

125 calories; 5g total fat; 32mg cholesterol; 425mg sodium; 7g carbohydrates; 1g fiber; 13g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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