Seafood Tofu Soup Recipe

Prepare aromatics

Peel and slice the ginger into thin matchsticks. Smash the garlic lightly with the flat side of a knife and slice the white part of 1 scallion into 1-inch pieces.

Simmer broth

In a large pot, combine chicken stock (or dashi) and 1 cup water. Add the sliced ginger, smashed garlic, and scallion white. Bring to a gentle boil over medium-high heat, then reduce to low and simmer for 8 minutes to infuse flavors.

Season broth

After simmering, remove and discard the ginger slices and scallion white (or leave them if you prefer stronger flavor). Add light soy sauce, rice wine, 2 tsp salt, and white pepper. Taste and adjust salt — total salt quantity listed is a guideline; add up to 3 tsp if needed.

Prepare tofu and seafood

While the broth simmers, drain the tofu and cut into 1/2-inch cubes. Pat shrimp dry and season lightly with a pinch of salt. If scallops are large, halve them. Flake the crab meat if needed.

Cook seafood in broth

Bring the seasoned broth back up to a gentle simmer (medium heat). Carefully slide the tofu cubes into the pot and simmer for 2 minutes. Add mushrooms and bok choy (or napa cabbage) and simmer 2 more minutes until vegetables begin to soften.

Add shrimp, scallops, and crab

Add the shrimp and scallops and cook 2–3 minutes until shrimp turn pink and scallops are opaque. Stir in the crab meat just to warm through (about 30–45 seconds). Taste and adjust seasoning with remaining salt if necessary.

Finish with egg

With the soup at a gentle simmer, slowly drizzle the lightly beaten egg in a thin stream while stirring the soup gently in one direction to create soft egg ribbons. Turn off heat after egg is set (about 30 seconds).

Thicken slightly (optional)

If you prefer a slightly thicker broth, mix cornstarch with 2 tbsp cold water to make a slurry. Reheat the soup briefly to a simmer and slowly stir in the slurry while stirring the soup. Simmer 1 minute until the broth slightly thickens. Do not over-thicken—seafood soups are typically light.

Final seasoning and garnish

Turn off heat. Stir in 1/2 tsp sesame oil (plus an extra 1/4 tsp toasted sesame oil if using) and the sliced green parts of the scallions. Ladle into bowls and garnish with cilantro leaves if desired.