Seafood With Bean Curd Soup Recipe

Prepare aromatics

Peel and thinly slice the ginger. Peel and lightly crush the garlic cloves and mince. Trim scallions, reserve white parts and green tops separately; slice whites thinly and chop greens for garnish.

In a large pot, bring 8 cups of stock or water to a gentle boil over medium-high heat. Add the sliced ginger, crushed garlic, and the white parts of the scallions. Reduce heat to medium-low and simmer for 8–10 minutes to infuse the broth.

Strain the broth if you prefer a clear soup, or leave aromatics in the pot for a more rustic soup. Return broth to the pot and keep at a gentle simmer.

Season the simmering broth with 2 tablespoons light soy sauce, 1 teaspoon white pepper, 1 teaspoon salt (adjust later), and 1 teaspoon sesame oil. Taste and adjust seasoning as needed.

Prepare the seafood: pat shrimp, scallops, and fish pieces dry with paper towels; season lightly with a pinch of salt and 1/2 teaspoon white pepper. If using frozen seafood, make sure it is fully thawed and well drained.

Bring the broth back to a gentle simmer. Add the seafood that takes the longest to cook first (scallops and fish pieces). Simmer gently for 2–3 minutes.

Add the shrimp and imitation crab or crab meat (if using) and simmer for another 1–2 minutes, until shrimp turn pink and fish/scallops are just cooked through. Do not overcook—seafood should be opaque and tender.

Remove any foam or scum that rises to the surface with a spoon to keep the broth clear.

While seafood cooks, gently fold the cubed tofu into the simmering broth. If using silken tofu, stir very gently to avoid breaking the pieces.

Add sliced shiitake mushrooms, napa cabbage, julienned carrot, and bok choy or spinach to the pot. Simmer for 2–4 minutes, until vegetables are tender-crisp.

Taste the soup and adjust seasoning: add more soy sauce or salt as needed. If you used a salty stock, reduce additional salt.

Make the cornstarch slurry by whisking 1 tablespoon cornstarch with 2 tablespoons cold water until smooth.

With the soup at a gentle simmer, slowly drizzle the slurry into the pot while stirring gently to slightly thicken the broth. Cook for 1 more minute until the broth slightly glossy; the soup should still be relatively light—not as thick as a gravy.

Stir in 1 tablespoon rice wine or dry sherry and 1 teaspoon chili oil if using. Turn off heat.

Ladle the soup into bowls, garnish with chopped scallion greens and cilantro leaves, and serve immediately with extra soy sauce or chili oil at the table.