Seafood & Tofu Soup Recipe

Prepare aromatics

Peel and slice the ginger into thin coins (about 1.5 inches total). Smash and roughly chop the garlic cloves. Reserve.

In a large pot (at least 4-quart), combine the chicken or seafood stock and water. Bring to a gentle simmer over medium heat.

Add the sliced ginger and chopped garlic to the simmering liquid. Stir in fish sauce, soy sauce, kosher salt, black pepper, and red pepper flakes. Simmer gently for 8–10 minutes to allow the aromatics and seasonings to infuse the broth.

While the broth simmers, prepare vegetables: thinly slice the scallions separating white and green parts (whites sliced thin, greens reserved for garnish). Trim and thinly slice the mushrooms. Cut bok choy or napa cabbage into 1–2 inch pieces. Peel and julienne the carrot.

In a small sauté pan, heat vegetable oil over medium-high heat. Add the sliced mushroom and the white parts of the scallions. Sauté 2–3 minutes until mushrooms begin to brown and the scallion whites soften. This step deepens flavor; transfer sautéed vegetables into the simmering broth.

Add the carrot and bok choy (or napa cabbage) to the broth. Simmer 3–4 minutes until vegetables are just tender-crisp.

Prepare tofu and seafood: drain the tofu and pat dry with paper towels. Cut into 1-inch cubes. Pat shrimp dry. If using scallops, inspect and cut larger scallops in half to make bite-size pieces. Cut fish into 1-inch pieces.

Optional: stir the rice wine or dry sherry into the broth to deglaze and add brightness, then simmer 30 seconds to evaporate the alcohol.

Gently slide the tofu cubes into the simmering broth, spacing them evenly so they warm through and absorb flavor—simmer 2 minutes.

Add the firm white fish pieces and scallops to the pot. Simmer 2–3 minutes until fish turns opaque and scallops are cooked through.

Finally add the shrimp and simmer just 1–2 minutes until shrimp are pink and curled. Avoid overcooking—total seafood cooking after adding should be about 3–5 minutes depending on thickness.

Taste the soup and adjust seasoning with additional fish sauce, soy sauce, or salt as needed. Squeeze the lime half over the soup for brightness; reserve the other half for serving.

Turn off the heat and drizzle sesame oil into the pot. Stir gently to distribute.

Ladle soup into four bowls. Top with the reserved scallion greens and chopped cilantro. Sprinkle toasted sesame seeds if using. Serve immediately with lime wedges on the side.