The seafoods were really fresh, going so well with the silky tofu. Only one word did I find to describe the soup, it’s “incredible”.
Prep time: 10 minsCook time: 20 mins
Yield: 2 to 3 serves
Ingredients:
- 3 slices tofu, cut into cubes
- 5 scallops
- 8 medium prawns, deveined
- 1 calamari, cut into small pieces
- 500 ml chicken stock (canned or homemade)
- 500 ml water
- 1 egg white, beaten
- coriander or Japanese crispy seaweeds, for garnish
Thickening:
- 3 Tbsp water chestnut powder
- 4 Tbsp water
Method :
- Rinse all seafoods and drain well. Mix salt, pepper and some cornflour for a while, rinse and drain again.
- Pour chicken stock and water into a deep saucepan. Bring it to a boil. Place seafoods and tofu. When it boils again, add thickening and cook to your preferred consistency. Stir in whisked egg white.
- Remove heat immediately. Season with salt and pepper. Garnish with coriander. Done
Notes：
- I used Swanson Chicken Broth as my friend Kitty did as well, because it’s quite handy.
- Also you can add shredded pork or shredded chicken to add more meat flavours if you like. If you have dried scallops at home, pop in several of them to cook in the broth. The soup tastes even more delicious.
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