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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Another great Madame Wong recipe....this one is so quick and easy! This is an 'after-work' meal for us, I make the soup while some potstickers are browning...YUM! Vary the seafood if you like, sometimes I just use all shrimp. Prep and cook times approximate. Ingredients:
5 cups chicken stock (homemade or a good canned stock) |
1/2 cup shrimp, shelled,deveined,cut into small pieces |
1/2 cup scallops, cubed |
1/2 cup crabmeat |
8 ounces firm bean curd, in small cubes (tofu) |
1 green onion, finely chopped |
1 slice ginger, finely chopped |
1 teaspoon salt |
2 1/2 tablespoons cornstarch, dissolved in |
5 tablespoons water |
red wine vinegar (optional) |
chili oil (optional) |
1/2 teaspoon white pepper |
Directions:
1. Bring stock to a boil; add shrimp, scallops, crab meat and bean curd.
2. Add green onion, ginger and salt; bring to boil again and then thicken with the dissolved cornstarch mixture.
3. If you wish, add a splash of red wine vinegar or chili oil.
4. Sprinkle with pepper and serve.
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