Seafood Tofu Soup
A warm and nourishing seafood tofu soup combining fresh seafood, soft tofu, and aromatic herbs. Perfect for any occasion, this dish is light yet satisfying, making it an ideal soup for beginners.
Nutrition
Calories: 150cal
Carbohydrate: 7g
Protein: 15g
Fat: 6g
Cholesterol: – -mg
Sodium: 750mg
Difficulty Level: easy
15 min Prep
25 min Cook
40 min Total
4 Servings
Ingredients
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, finely chopped
- 4 cups chicken or vegetable broth
- 1 cup water
- 2 tablespoons soy sauce
- 200g (7 oz) medium-firm tofu, cubed
- 200g (7 oz) shrimp, peeled and deveined
- 150g (5 oz) squid, cleaned and sliced into rings
- 1 cup mushrooms, sliced
- 1 small carrot, julienned
- 2 stalks green onion, chopped
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Fresh cilantro, chopped (optional, for garnish)
Instructions
- Heat the vegetable oil in a medium saucepan over medium heat. Add minced garlic and chopped ginger, and sauté for about 2 minutes until fragrant. Be careful not to burn the garlic or ginger as this could make the soup bitter.
- Pour in the chicken or vegetable broth and water, then add the soy sauce. Bring to a gentle boil. Mixing the broth with water ensures the flavors are not too intense or overpowering.
- Gently add the cubed tofu into the boiling broth. Simmer for about 3 minutes. Make sure to be gentle to avoid breaking the tofu.
- Add the shrimp, squid, mushrooms, and carrot to the saucepan. Allow the soup to simmer for another 5 minutes, or until the shrimp turn pink and opaque. The squid should also be tender; overcooking can make it rubbery.
- Stir in the chopped green onion and sesame oil. Season with salt and pepper to taste. Stir gently to combine all the ingredients.
- Ladle the soup into bowls, garnish with fresh cilantro if desired, and serve immediately. Enjoy your flavorful and hearty seafood tofu soup!
