Craving a comforting yet vibrant soup bursting with fresh flavors? Look no further than this quick and easy Seafood Tofu Soup, a true testament to the simplicity and deliciousness of authentic Chinese cuisine. This recipe delivers a delightful balance of savory broth, tender tofu, and succulent seafood, all coming together in a harmonious symphony of taste. Forget complicated techniques and lengthy prep times; this recipe is designed for even the busiest weeknights, promising a restaurant-quality meal without the restaurant price tag.
Imagine a warm bowl brimming with the delicate sweetness of shrimp, the firm texture of tofu, and the earthy notes of a perfectly balanced broth. This Seafood Tofu Soup is more than just a meal; it's a culinary experience that will leave you feeling nourished and satisfied. Ready to dive into the deliciousness? Let's get started with the step-by-step instructions below.
Tools Needed
- Pot
- Electric or gas stove
Ingredients
- Chicken broth: 2 cups
- Water: 1/2 cup (including mushroom water)
- Soft tofu: 8 ounces
- Frozen raw shrimp: 4 ounces
- Frozen raw squid rings: 4 ounces
- Dry shiitake mushrooms: 1/2 ounce
- Salt: 1/2 tsp
- Ginger powder: 1 tsp
- Garlic powder: 1 tsp
- Fish sauce: 1 tsp
- Cornstarch: 4 tablespoons
- Water (for cornstarch): 1/2 cup
- Sesame oil: 1 tsp
- Green onions (green parts only): 2
Step-by-Step Instructions
Step 1. Prepare the Broth and Tofu
- Heat your stove to high heat (400 degrees). Add chicken broth, water, tofu, mushrooms, salt, ginger powder, garlic powder, and fish sauce to the pot.
Step 2. Cook the Seafood
- Cook for 5 minutes until the soup starts to boil.
- Add shrimp and squid. Cook for 1 minute until shrimp turns pink.
Step 3. Thicken the Soup
- Slowly add the cornstarch mixture, stirring constantly to prevent lumps. Cook for 1 minute until the soup thickens.
Step 4. Finish and Garnish
- Add sesame oil and stir.
- Turn off the heat and garnish with chopped green onions.
Read more: Chinese Wonton Soup: Thousand-Li Fragrance Recipe
Tips
- Use soft tofu for this recipe.
- Rehydrate shiitake mushrooms and save the mushroom water for the soup.
Nutrition
- N/A
FAQs
1. Can I substitute the seafood?
Absolutely! Feel free to swap shrimp for scallops, mussels, or even firm white fish like cod or snapper. Adjust cooking time as needed based on the seafood's thickness.
2. What type of tofu is best for this soup?
Firm or extra-firm tofu works best. It holds its shape better in the soup and won't become overly mushy.
3. Can I make this soup ahead of time?
Yes! The soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
This Quick & Easy Seafood Tofu Soup is a perfect example of how simple ingredients can create an incredibly flavorful and satisfying meal. Enjoy the warmth and comfort of this authentic Chinese recipe, perfect for a weeknight dinner or a weekend treat. We hope you enjoyed making and savoring this delicious soup!