Seafood Tofu Soup | Chef John’s Cooking Class

The soup must be thick and have a hearty taste, savory and have a silky texture, smooth and tender tofu.

SERVING: 3 People
TIME: 25 min
  • 1 qt. Salted chicken stock
  • 3 oz. Peeled shrimp
  • 3 oz. Scallops
  • 1 tbsp Shaoxing wine
  • 6 oz. Soft tofu
  • 1 tsp Salt
  • tsp White pepper
  • ½ cup Potato starch slurry(1 to 2 ratio of cornstarch to water)
  • 2 tbsp Egg white
  • tbsp Ground ham
  • 2 tbsp Green peas
Step 1
Step 1
Step 1
For preparation, cut the tiger shrimps and scallops into small pieces, cut the soft tofu into small squares, and then soak in water.
Step 2
Step 2
Step 2
Use a small soup pot, add chicken stock, and then bring it up to a boil. Then add the shrimps and scallops, add Shaoxing wine to get rid of the fishy smell. Once it’s boiling, use a strainer spoon gently add the tofu into the soup. Add salt and white pepper, then gently stir. Mix potato starch and water into thickening starch. Gently add the starch, and then the egg whites. Lastly, add ground ham and green peas and it’s complete. (Tofu must be well-cooked through, and the starch cannot be too thick or too watery.)
Step 3
Step 3
Step 3