Seafood And Tofu Soup

Recipe Ingredients

4 oz	113g	Raw medium shrimp - peeled, deveined
2 oz	56g	Bay scallops
1/2 teaspoon	2.5ml	Cornstarch
1/4 teaspoon	1.3ml	Salt
1 tablespoon	15ml	Canola oil
1 teaspoon	5ml	Minced ginger
4 cups	948ml	Chicken broth
1/2 cup	118ml	Straw mushrooms
1/3 cup	78ml	Frozen peas
1		Tomato - peeled and diced
1/2		Soft tofu - (8 oz) - drained, and
		Cut into 1/2" cubes
2 1/2 tablespoons	37ml	Cornstarch - dissolved in
3 tablespoons	45ml	Water
1		Egg white - beaten
		Basil, green onions or cilantro - for garnish
		Seasonings
2 teaspoons	10ml	Soy sauce
1 teaspoon	5ml	Sesame oil

Recipe Instructions

Combine shrimp, scallops, cornstarch and salt in a bowl; stir to coat. Let stand for 10 minutes.

Place saucepan over medium heat until hot. Add oil; swirl 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, stir until thickened, about 10 minutes.

Reduce heat to low and slowly drizzle in egg white; cook, stirring constantly, until egg white sets. Add basil, green onion or cilantro as a garnish.

This recipe yields 6 servings.

Source:
Soy & The Asian Kitchen at - http://128.242.211.97/delicious-online/d_backs/apr_00/asian_soy.cfm

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