MY SEAFOOD TOFU SOUP RECIPE: Lockdown Cooking Series Video #33

soft tofu

🥗Healthier: silken tofu

💰Cheaper: firm tofu

Silken tofu maintains creaminess while being lower in calories.

seafood mix

🥗Healthier: chicken

💰Cheaper: canned tuna

Chicken provides a lean protein alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

Start by prepping the seafood: cut the shrimp in half and dice it, cut the scallops in half, and cut the imitation crab into small pieces.

Boil 2.5 cups of water in a pot.

Add the chicken stock (or seafood stock) to the boiling water.

Add the sliced ginger to the pot.

Add all the seafood (shrimp, scallops, imitation crab) to the pot.

Season with salt, white pepper powder, and sesame oil.

Add the diced tofu to the pot.

In a separate pan, boil water and cook diced carrots until done, then add them to the soup.

Add the green peas to the soup.

Crack an egg and add just the egg white to the soup.

Prepare a cornstarch slurry by mixing cornstarch with water, then add it to the soup to thicken it.

Remove the ginger pieces from the soup before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens