Chinese cuisine

Easy

Seafood and Tofu Soup | Chef John’s Cooking Class

Chef John Zhang

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Seafood and Tofu Soup | Chef John’s Cooking Class

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With its rich and hearty taste, this seafood and tofu soup showcases the silky smoothness of tofu, complemented by the tender bites of shrimp and scallops. In this recipe, the key lies in the careful preparation and gentle cooking of each ingredient. From the luxurious soft tofu to the fresh, succulent seafood, each component plays a vital role in achieving the soup’s signature silky texture. Enhanced with Shaoxing wine to elevate the flavors and a subtle thickening from a potato starch slurry, this soup promises to be both satisfying and soothing.

Recipe

PRE TIME: 10 min

COOKING TIME: 15 min

TOTAL TIME: 25 min

3 SERVING

Ingredients:

1 qt. Salted chicken stock
3 oz. Peeled shrimp
3 oz. Scallops
1 tbsp. Shaoxing wine
6 oz. Soft tofu
1 tsp. Salt
1/8 tsp. White pepper
1/2 cup Potato starch slurry(1 to 2 ratio of cornstarch to water)
2 tbsp. Egg white
1½ tbsp. Ground ham
2 tbsp. Green peas

Directions:

Step 1

Prepare Ingredients: Cut the shrimp and scallops into small pieces. Cut the soft tofu into small squares and soak in water to maintain its texture.

Step 2

Cook the Soup: In a small soup pot, bring the chicken stock to a boil. Add the shrimp and scallops, followed by the Shaoxing wine to eliminate any fishy smell. Once boiling, gently add the tofu using a strainer spoon. Season with salt and white pepper. Stir gently. Prepare the potato starch slurry and slowly add it to the soup to thicken.

Drizzle in the egg whites, stirring gently to form soft ribbons.

Finally, add the ground ham and green peas. Ensure that the tofu is well-cooked and the soup reaches the desired consistency (not too thick or too watery).

Step 3

Serve and Enjoy: Ladle the soup into bowls, making sure to get a good mix of tofu, seafood, and peas in each serving. Enjoy this comforting, savory bowl of soup that's as pleasing to the palate as it is to the soul.