Tofu and Seafood Soup
1 min readTofu and Seafood Soup
serves 6
Prescribed as part of the dietary regimen for hypertension (high blood pressure) and for impotence, this dish also stimulates the appetite. Asoup that cools internal heat and relieves dryness, it invigorates the internal organs of digestion, the spleen, and, in particular, the stomach.
This soup may also be prepared with sole or snapper (cut into ½-inch cubes before cooking) instead of shrimp.
2 shiitake mushrooms
Water for soaking
¼ cup (50 grams) cornstarch
¼ cup (60 milliliters) water
6 cups (1.5 liters) chicken broth, or water
8 ounces (250 grams) tofu, cut into ½-inch cubes
½ cup (100 grams) button mushrooms, sliced
¼ cup (50 grams) fresh peas, shelled
8 ounces (250 grams) fresh shrimp, cleaned, peeled, and deveined
2 egg whites, beaten
1–2 teaspoons (5–10 grams) salt
1 teaspoon (5 milliliters) sesame oil
Pepper, to taste
Place the shiitake mushrooms in a bowl, cover with hot water, and soak for 1 hour. Drain and slice. In a separate small bowl, whisk together the cornstarch and the ¼ cup (60 milliliters) water and set aside. Pour the chicken broth (or water) into a soup pot and bring to a boil. Then add the tofu, button and shiitake mushrooms, and peas. Stir for a minute, then add the shrimp. Reduce heat and simmer over a low flame for 10 minutes. Then slowly add the cornstarch mixture, stirring all the while. Stir in the beaten egg whites and immediately remove from heat. Season with salt, sesame oil, and pepper to taste. Serve hot.
