Seafood Tofu Soup
繁體中文

Ingredients

Shelled shrimp (cut 1.25cm/0.5" cubes) 1/4 lb (113g) Scallop (cut 1.25cm/0.5" cubes) 1/4 lb (113g) Basic marinade (light) 1 portion Crab meat 1/2 cup Beech mushroom (cut 1.25cm/0.5" segments) 1 pack Silken tofu (cut 1.25cm/0.5" cubes) 1/2 pack Scallion (minced) 2 stalk Cilantro (chopped) 1 small bunch Light potage soup base 1 份

Instructions

1.	Pat the shrimp and scallops dry with paper towels. Marinate them with the Basic Marinade (Light) for 10 minutes.
2.	Prepare and boil the Light potage soup base. Reserve part of the salt for final seasoning.
3.	Place the tofu and beech mushroom in the soup and cook over medium heat for 3 minutes.
4.	Add the shrimps, scallops and crab meat; cook over medium-low heat until they are done, approx. 2 minutes - stir frequently.
5.	Taste the soup and decide whether to add the reserved salt on step 2. Turn off the heat and stir in the scallion and cilantro. Serve immediately.

海鮮豆腐羹
ENGLISH

材料

蝦仁 (切大粒) 1/4 磅 (113克) 新鮮干貝 (切大粒) 1/4 磅 (113克) 基本醃料(淡) 1 份 蟹肉 1/2 杯 松柳菇 (切大粒) 1 包 嫩豆腐(切1.25cm/0.5"方塊) 1/2 盒 青蔥 (切蔥花) 2 支 香菜 (切碎) 1 小把 清羹湯頭 1 份

做法

1.	蝦仁和干貝用紙巾擦乾後與基本醃料(淡)拌勻醃10分鐘。
2.	準備清羹湯頭並煮滾。保留部份鹽做為最後調味用。
3.	放入豆腐和松柳菇用中火煮3分鐘。
4.	加入蝦，干貝和蟹肉用中小火煮熟，約2分鐘 - 要不時攪動。
5.	試嚐湯頭以決定是否要加入步驟2保留的鹽。熄火撒上蔥花和香菜拌勻，趁熱食用。

最後更新 (Last Update): 02/03/2021
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