TOFU SEAFOOD SOUP RECIPES

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SEAFOOD AND TOFU SOUP RECIPE - MARTIN YAN | FOOD & WINE



Seafood and Tofu Soup Recipe - Martin Yan | Food & Wine image

Plus: More Seafood Recipes and Tips

Provided by Martin Yan

Yield 4-6

Number Of Ingredients 15

4 ounces raw medium shrimp, shelled and deveined
2 ounces bay scallops
1/2 teaspoon cornstarch
1/4 teaspoon salt
1 tablespoon cooking oil
1 teaspoon minced ginger
4 cups chicken broth
1/2 cup straw mushrooms
1/3 cup frozen peas
1 tomato, peeled and diced
1/2 package (8 ounces) soft tofu, drained and cut into cubes
2 teaspoons soy sauce
1 teaspoon sesame oil
2 1/2 tablespoons cornstarch dissolved in 3 tablespoons water
1 egg white, beaten

Steps:

  • Combine shrimp, scallops, and marinade ingredients in a bowl; stir to coat. Let stand for 10 minutes.
  • Place a saucepan over medium heat until hot. Add the oil, swirling 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, stirring, until soup thickens. Reduce heat to low; slowly drizzle in egg white, cook, stirring constantly, until egg white sets. Pour into a soup tureen and serve.

KOREAN SEAFOOD TOFU SOUP (SOONDUBU JJIGAE) RECIPE | ALLRECIPES



Korean Seafood Tofu Soup (Soondubu Jjigae) Recipe | Allrecipes image

This is a recipe for a soft tofu soup that has become a favorite. I make this authentic recipe a lot at home and my friends have asked for the recipe. Eat with rice. Hope you like it!

Provided by smy

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Seafood    Shrimp Soup

Total Time 1 hours 9 minutes

Prep Time 30 minutes

Cook Time 39 minutes

Yield 4 servings

Number Of Ingredients 20

6 cups chicken broth
4 (1 inch) pieces kelp
6 dried anchovies
6 ounces sliced pork belly
2 tablespoons Korean red pepper flakes (gochugaru)
1 zucchini, cubed
½ cup chopped onion
½ cup kimchi
2 serrano chile peppers, chopped
1 tablespoon minced fresh ginger root
1 tablespoon fish sauce
1 teaspoon white sugar
2 (12 ounce) packages extra-soft tofu
10 shrimp, peeled
5 mussels
5 clams
½ cup sliced button mushrooms
1 tablespoon minced garlic
4 eggs
2 tablespoons chopped green onion, or to taste

Steps:

  • Bring chicken stock, kelp, and dried anchovies to a boil in a large pot. Cover and cook over medium heat, about 10 minutes. Strain broth, discarding kelp and anchovies.
  • Cook pork belly in a large pot over medium heat until browned, 3 to 5 minutes. Transfer to a small bowl; reserve drippings in the pot. Add red pepper flakes; cook and stir until sizzling, about 30 seconds. Return pork belly to the pot. Add strained broth, zucchini, onion, kimchi, serrano chile peppers, ginger, fish sauce, and sugar. Cover and simmer soup until flavors combine, about 15 minutes.
  • Stir tofu, shrimp, mussels, clams, mushrooms, and garlic into soup. Simmer until mussels and clams have opened, about 5 minutes.
  • Break tofu gently into chunks. Ladle boiling soup into serving bowls and crack an egg into each. Garnish with green onions.

Nutrition Facts : Calories 375.1 calories, CarbohydrateContent 17.5 g, CholesterolContent 266.1 mg, FatContent 19.5 g, FiberContent 3 g, ProteinContent 35 g, SaturatedFatContent 4.7 g, SodiumContent 2606.1 mg, SugarContent 6.6 g

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