Cantonese / American Chinese Recipe
Seafood with Tofu Soup
Seafood with tofu soup is a light broth soup with shrimp, fish, squid, scallops, or mixed seafood and soft tofu.
Recipe at a glance
| Purpose | High-frequency Chinese restaurant menu dish |
| Cuisine or format | Cantonese / American Chinese |
| Menu variation rule | Protein may be adjusted without creating a separate recipe family. |
Ingredients
- 6 cups seafood, chicken, or vegetable broth
- 8 oz mixed seafood
- 1 block soft tofu, cubed
- 1 cup napa cabbage or mushrooms
- 1 teaspoon ginger
- 1 tablespoon light soy sauce
- White pepper
- Scallions
- Cornstarch slurry, optional
Method
- Bring broth to a simmer with ginger.
- Add vegetables or mushrooms and cook briefly.
- Add seafood and tofu gently.
- Season with soy sauce and white pepper.
- Thicken lightly if desired.
- Finish with scallions.
- Serve hot.
Variations and substitutions
- For chicken, beef, shrimp, pork, tofu, or mixed seafood variants, keep the same sauce logic and adjust the cooking time for the protein.
- For allergies or religious dietary needs, check sauces, broth, wrappers, cooking wine, and shared wok or fryer use.
- For takeout-style dishes, sauce texture matters: the sauce should coat the food rather than become a thin soup.