海鲜豆腐羹 Seafood Croam Soup Recipe

Drain the tofu and pat dry with paper towels. Cut into 1/2-inch (1–1.5 cm) cubes and set aside.

If using shrimp, cut larger shrimp into bite-sized pieces. Pat all seafood dry and season lightly with a pinch of salt and a few grinds of white pepper.

Slice scallions separating white and green parts. Mince garlic, julienne ginger, dice carrot, and measure corn and other seafood.

Saute aromatics

In a medium pot over medium heat, add vegetable oil and 1.5 tbs butter. When heated, add minced garlic and julienned ginger and sauté for 30–45 seconds until fragrant but not browned.

Add the diced carrot and corn, sauté 1–2 minutes to soften slightly.

Build roux

Push ingredients to one side, add the remaining 0 tbs butter (optional) and sprinkle in the flour. Stir constantly for about 1 minute to cook the raw flour taste, coating the vegetables and aromatics.

Slowly whisk in the chicken stock and water in a steady stream to avoid lumps. Bring to a gentle simmer and cook 3–4 minutes until the mixture starts to thicken slightly.

Stir in the heavy cream, salt (1 tsp), white pepper (1/2 tsp) and sugar (1/4 tsp). Taste and adjust seasoning lightly — it should be savory and slightly creamy.

Bring the soup to a gentle simmer (not a rolling boil). Add firmer seafood first: scallops and calamari. Simmer 1–2 minutes.

Add shrimp and imitation crab (if using). Simmer additional 1–2 minutes until shrimp are opaque and cooked through. Do not overcook — seafood should be just done.

Gently slide tofu cubes into the pot and warm through for 1–2 minutes so they absorb some flavor but keep their shape.

Mix cornstarch with cold water to make a smooth slurry. Stir the soup gently and slowly pour the slurry into the simmering soup while stirring. Simmer 1–2 minutes until soup has thickened to a creamy but pourable consistency. Add the remaining 1.5 tbs butter if you want extra silkiness.

If using egg white: drizzle the lightly beaten egg white in a thin stream into the gently stirring soup and immediately turn off heat; this will produce soft ribbons and a silky texture. Do not boil after adding egg.

Stir in sesame oil (1/2 tsp) and light soy sauce (1 tsp). Adjust seasoning with additional white pepper (1/4 tsp) and salt if needed.

Scatter sliced green parts of scallions on top. Ladle into bowls and serve immediately while hot.