Seafood Bean Curd Soup

BEAN CURD SOUP

Bean Curd Soup image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 cups vegetable stock
2 tablespoons fish sauce
1 tablespoon soy sauce
1 teaspoon preserved radish
1/2 teaspoon ground white pepper
4 ounces bean curd, cut into 1/2-inch cubes
2 scallions, cut on bias in 1-inch lengths
Lime wedges

Steps:

In a medium saucepan, combine vegetable stock, fish sauce, soy, preserved radish and white pepper. After the mixture has come to a simmer, add bean curd cubes and cook for about a minute. Add scallions and allow to warm through. Ladle into bowls and serve with lime wedges.

SEAFOOD BEAN CURD SOUP

Seafood Bean Curd Soup image

Another great Madame Wong recipe....this one is so quick and easy! This is an 'after-work' meal for us, I make the soup while some potstickers are browning...YUM! Vary the seafood if you like, sometimes I just use all shrimp. Prep and cook times approximate.

Provided by Hey Jude

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

5 cups chicken stock (homemade or a good canned stock)
1/2 cup shrimp, shelled,deveined,cut into small pieces
1/2 cup scallops, cubed
1/2 cup crabmeat
8 ounces firm bean curd, in small cubes (tofu)
1 green onion, finely chopped
1 slice ginger, finely chopped
1 teaspoon salt
2 1/2 tablespoons cornstarch, dissolved in
5 tablespoons water
red wine vinegar (optional)
chili oil (optional)
1/2 teaspoon white pepper

Steps:

Bring stock to a boil; add shrimp, scallops, crab meat and bean curd.
Add green onion, ginger and salt; bring to boil again and then thicken with the dissolved cornstarch mixture.
If you wish, add a splash of red wine vinegar or chili oil.
Sprinkle with pepper and serve.

Nutrition Facts : Calories 182.2, Fat 6.4, SaturatedFat 1.4, Cholesterol 12.4, Sodium 1070.9, Carbohydrate 17.1, Fiber 0.4, Sugar 4.8, Protein 14

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