Seafood With Tofu Soup Recipe

Prep aromatics

Peel and mince the garlic. Peel and thinly slice the ginger. Reserve.

Heat a medium-large pot over medium heat. Add vegetable oil. When hot, add half the minced garlic and half the ginger and cook 30–45 seconds until fragrant but not browned.

Pour in the chicken broth (or seafood stock) and water, then add soy sauce and rice wine. Bring to a gentle simmer over medium-high heat.

Skim any foam that rises. Reduce heat to medium-low so the broth stays at a gentle simmer while you prepare other components.

Season with sesame oil, salt, and white pepper, tasting and adjusting small amounts of salt if needed.

While the broth simmers, drain the tofu and pat dry with paper towels. Cut tofu into 1-inch cubes.

If using shrimp, scallops, and fish, season lightly with a pinch of salt and a few cracks of white pepper. This helps flavors penetrate quickly.

Add harder seafood pieces first (scallops and fish) to the simmering broth. Cook 2–3 minutes.

Add shrimp and mussels/clams (if using). Continue simmering until shrimp are pink and opaque (about 2–3 minutes) and mussels/clams open (discard any that do not open).

Gently slide the tofu cubes into the pot in the last 2 minutes of cooking to warm through without breaking them up.

Thinly slice green onion; separate white and green parts. Slice mushrooms, cabbage/bok choy, and carrot into bite-size pieces.

Add the mushrooms and carrot to the simmering broth when you add the scallops and fish so they have time to soften (about 2–3 minutes).

Add bok choy or Napa cabbage and the white parts of the green onions along with the shrimp so the greens wilt but remain bright (about 1–2 minutes).

If you prefer a slightly thicker broth, combine cornstarch and cold water in a small bowl to make a slurry. Stir until smooth.

Gradually stir the cornstarch slurry into the simmering soup, one spoonful at a time, and simmer 1–2 minutes until the broth slightly thickens. Use only as much as needed — this recipe is meant to remain mostly brothy.

If using the optional egg, beat the egg in a small bowl. With the soup at a gentle simmer, stir a fork in one direction to create a whirlpool and slowly drizzle the beaten egg into the soup to create ribbons. Turn off heat after 20–30 seconds; residual heat will finish cooking the egg.

Stir in sesame oil (if not already added), lemon or lime juice, and chili oil or red pepper flakes if using. Taste and adjust seasoning.

Ladle soup into bowls. Garnish with the green parts of the scallions and chopped cilantro. Serve immediately with steamed rice or crusty bread.