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| Seafood and Tofu Soup April, 2000 Serves 6 Prep time: 10 minutes Cooking time: 15 minutes 4 ounces raw medium shrimp, peeled and deveined 2 ounces bay scallops Marinade: 1/2 teaspoon cornstarch 1/4 teaspoon salt 1 tablespoon canola oil 1 teaspoon minced ginger 4 cups chicken broth 1/2 cup straw mushrooms 1/3 cup frozen peas 1 tomato, peeled and diced 1/2 package (8 ounces) soft tofu, drained and cut into 1/2-inch cubes 2 1/2 tablespoons cornstarch, dissolved in 3 tablespoons water 1 egg white, beaten Basil, green onions or cilantro, for garnish Seasonings: 2 teaspoons soy sauce 1 teaspoon sesame oil 1. Combine shrimp, scallops, cornstarch and salt in a bowl; stir to coat. Let stand for 10 minutes. 2. Place saucepan over medium heat until hot. Add oil; swirl to coat sides. Add ginger, shrimp and scallops; stir-fry for 1 minute. Add chicken broth; bring to a boil. Add straw mushrooms, peas, tomato, tofu and seasonings; cook for 1 to 2 minutes. Add cornstarch solution; cook, stir until thickened, about 10 minutes. Reduce heat to low and slowly drizzle in egg white; cook, stirring constantly, until egg white sets. Add basil, green onion or cilantro as a garnish. Calories 115,Fat 5,Perfat 37,Cholesterol 40,Carbo 7,Protein 11,Fiber N/A,Sodium N/A |