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

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

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