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Seafood Tofu Soup Recipe

Name: Panda Cuisines Seafood Tofu Soup Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 tbs vegetable oil; 3 pcs garlic cloves, minced; 1 tbs fresh ginger, peeled and julienned; 2 pcs scallions (white and light green parts), sliced; 1 pcs dried red chili (optional), broken; 6 cups low-sodium chicken or seafood broth; 1 cup water; 2 tbs soy sauce; 1 tsp fish sauce; 1 tsp salt; 1 tsp white pepper; 1 tsp sesame oil; 14 oz firm tofu, drained and cut into 1/2-inch cubes; 8 oz shrimp, peeled and deveined; 6 oz scallops, small (halved if large); 4 oz imitation crab or lump crab meat, shredded; 6 oz baby clams or mussels (optional, cleaned); 2 cups Napa cabbage or bok choy, thinly sliced; 1 cup shiitake or button mushrooms, sliced; 1 pcs carrot, julienned; 2 tbs fresh cilantro, chopped; 2 pcs scallions (green parts) sliced for garnish; 2 pcs lime wedges (optional); 1 tsp cornstarch; 1 tbs cold water

Inspired by Panda Cuisine

Time35m

Serves4

Make Seafood Tofu Soup Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Soup base & aromatics

1 tbs Tuscany sunflower oil

3 pcs Garlic cloves, minced

1 tbs fresh ginger, peeled and julienned

2 pcs scallions (white and light green parts), sliced

1 pcs dried red chili (optional), broken

Broth & seasonings

6 cups low-sodium chicken or seafood broth

1 cup water

2 tbs Aged soy sauce

1 tsp Fish sauce

1 tsp Celtic sea salt

1 tsp White pepper

1 tsp Toasted sesame oil

Seafood & tofu

14 oz firm tofu, drained and cut into 1/2-inch cubes

8 oz Shrimp, peeled and deveined

6 oz scallops, small (halved if large)

4 oz imitation crab or lump crab meat, shredded

6 oz baby clams or mussels (optional, cleaned)

Vegetables & finishing

2 cups Napa cabbage or bok choy, thinly sliced

1 cup shiitake or button mushrooms, sliced

1 pcs carrot, julienned

2 tbs Fresh cilantro, chopped

2 pcs scallions (green parts) sliced for garnish

2 pcs lime wedges (optional)

Thickener (optional)

1 tsp Cornstarch

1 tbs cold water

Method

Soup base & aromatics

Heat aromatics

In a large pot or Dutch oven, heat 1 tablespoon vegetable oil over medium heat until shimmering. Add minced garlic, julienned ginger, and the white/light-green parts of the scallions. Sauté for 1–2 minutes until fragrant but not browned. If using dried red chili, add it now and toast briefly to release aroma.

Broth & seasonings

Pour in 6 cups broth and 1 cup water. Bring to a gentle simmer over medium-high heat. Add 2 tablespoons soy sauce, 1 teaspoon fish sauce, 1 teaspoon salt, and 1 teaspoon white pepper. Taste and adjust seasoning — the broth should be savory with a mild seafood/umami character. Reduce heat to maintain a gentle simmer.

Seafood & tofu

Cook seafood

Add shrimp, scallops, crab meat, and clams/mussels (if using) to the simmering broth. Simmer gently for 2–4 minutes until shrimp are pink and opaque and scallops are cooked through. Shellfish should open (discard any mollusks that do not open).

Add tofu

Carefully slide the drained, cubed tofu into the pot after the seafood has begun to cook. Stir gently once to distribute without breaking the cubes. Simmer 2–3 minutes more to heat the tofu through and let it absorb flavor.

Vegetables & finishing

Add sliced mushrooms, napa cabbage or bok choy, and julienned carrot. Simmer 2–3 minutes until vegetables are tender-crisp. Taste and adjust seasonings (add up to another 1/2 teaspoon salt, or 1/2 tablespoon soy sauce, if needed). Stir in 1 teaspoon sesame oil for finishing flavor.

Optional thickening

If you prefer a slightly thicker broth, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Slowly drizzle the slurry into the simmering soup while stirring. Allow soup to cook for 1 minute until it slightly thickens.

Turn off heat. Stir in chopped cilantro and green parts of scallions. Ladle the soup into bowls and serve immediately with lime wedges on the side to squeeze over each bowl if desired.