Nnerr Cream Style Seafood Tofu Soup Recipe

1. Heat a large pot or Dutch oven over medium heat. Add the oil. When hot, add minced garlic and julienned ginger and sauté for about 30 seconds until fragrant, taking care not to burn.

2. Add the finely chopped onion and sauté 3–4 minutes until translucent and softened.

3. Pour in the fish stock (or chicken broth) and bring to a gentle simmer.

4. Stir in the soy sauce, rice wine (or dry sherry), sugar, 1 tsp salt, and 1 tsp white pepper. Taste and adjust seasoning — the base should be lightly seasoned, slightly savory and aromatic.

5. Lower the heat to maintain a gentle simmer while you prepare the rest of the ingredients.

6. Add the sliced shiitake mushrooms, bamboo shoots, and julienned carrot to the simmering broth. Simmer 4–5 minutes until vegetables are tender-crisp.

7. Add the frozen peas and the white parts of the sliced green onions. Simmer 1–2 minutes to heat through.

8. Gently add the tofu cubes to the pot, distributing them evenly. Let them warm in the simmering broth for 2 minutes — avoid stirring too vigorously to keep cubes intact.

9. Add the shrimp, scallops, imitation crab, and squid rings (if using). Simmer gently 3–4 minutes, or until shrimp turn pink and scallops are opaque and cooked through. Taste the broth and adjust salt/white pepper as needed.

10. In a small bowl, whisk the cornstarch with the cold water until smooth to make a slurry.

11. Temper the heavy cream with about 1/2 cup of hot broth: pour hot broth into the cream slowly while stirring to bring the cream closer to the soup temperature (this prevents curdling). Then stir the tempered cream into the pot.

12. Bring the soup back to a gentle simmer and slowly whisk in the cornstarch slurry. Simmer 1–2 minutes until the soup slightly thickens to a creamy, velvety consistency. If too thick, add up to 1/2 cup additional stock or milk to reach desired consistency.

13. Stir in the whole milk, then add the sesame oil and the green parts of the sliced green onions. Warm 30 seconds more; do not boil vigorously after cream is added.

14. Adjust final seasoning with additional white pepper (up to 1/2 tsp more) and salt to taste.

15. Ladle the cream-style seafood tofu soup into bowls. Garnish with cilantro leaves and serve with lemon or lime wedges on the side for a bright finish.