Seafood Tofu W/ Egg White Soup Recipe

Prepare ginger

Peel and slice the fresh ginger into 4–6 thin slices.

In a large pot, combine the chicken broth and 1 cup water. Add the sliced ginger and bring to a gentle simmer over medium heat.

Once simmering, stir in the light soy sauce, rice wine, white pepper, and 1 tsp salt. Taste and adjust seasoning; keep the broth at a low simmer while preparing other components.

Prepare the tofu by draining any excess liquid and gently cutting it into 1/2- to 3/4-inch cubes. Handle carefully to avoid breaking.

If shrimp are whole, butterfly or slice them into bite-size pieces. Pat shrimp and scallops dry with paper towel to remove excess moisture for better texture.

When the broth is simmering gently (not rolling boil), reduce heat to medium-low and slide the tofu cubes into the pot in a single layer. Allow the tofu to poach gently for 3 minutes.

Add the shrimp, scallops, and imitation crab (if using) to the pot. Poach for 2–3 minutes until shrimp are pink and opaque and scallops are just cooked through. Avoid vigorous boiling to keep tofu intact and seafood tender.

In a small bowl, whisk together the egg whites, cold water, and cornstarch until slightly frothy and fully combined.

With the soup at a gentle simmer, slowly drizzle the egg-white mixture in a thin stream while stirring the soup gently in one direction with a fork or chopstick to create delicate ribbons of cooked egg white. Stir only until the egg whites set (about 15–30 seconds) and then stop stirring to avoid breaking the ribbons.

Turn the heat to low. Remove and discard the ginger slices with a slotted spoon if desired.

Stir in sesame oil and adjust seasoning with additional salt or white pepper to taste. Keep soup warm but do not boil after adding egg whites to maintain a silky texture.

Ladle the soup into bowls and garnish with sliced green onions and cilantro leaves. Serve immediately.