Seafood Tofu Soup
Shrimp and Shimeji Mushrooms

A comforting seafood soup featuring tender shrimp, silky tofu, and earthy mushrooms in an umami broth seasoned with white pepper and balsamic vinegar.

Ingredients

• 250 g fresh shrimp
• 100 g squid, sliced
• 30 g dried scallops
• 1 piece ginger, slivered
• 1 block soft tofu, diced
• 100 g shimeji mushrooms
• 1 tbsp cooking oil
• 12 tsp white pepper powder
• 1 tbsp balsamic vinegar
• 12 tsp salt
• 14 tsp MSG
• 2 stalks celery, chopped
• 2 stalks garlic sprouts, chopped
• to taste boiling water

Instructions

1. 1Begin with the shrimp

   

   Heat a wok over high heat and add a splash of oil. Carefully place the fresh raw shrimp into the hot wok. The goal is to start searing them immediately to lock in their natural sweetness and juices.

   Tip: Make sure your wok is properly heated before adding the shrimp to prevent sticking and to get a good sear.
2. 2Add the seafood aromatics

   

   In a preheated wok with ginger slivers and shrimp, add the sliced squid and dried scallops. Stir-fry all the ingredients together over medium-high heat until they become fragrant. Sautéing the seafood first helps lock in the savory depth and prepares the base for the soups flavor profile.

   Tip: Keep the heat high during this stage to ensure the seafood develops a slightly toasted aroma without releasing too much moisture too early.
3. 3Aromatize with ginger

   

   Add a handful of fresh ginger slivers to the wok along with the shrimp, squid, and dried scallops. The ginger will help neutralize any strong fishy odors and infuse the seafood with a bright, spicy aroma during the stir-fry.

   Tip: Cutting ginger into thin slivers rather than thick slices allows more surface area to release flavor quickly during high-heat stir-frying.
4. 4Stir-fry until fragrant

   

   Using a spatula, stir-fry the seafood and ginger together over high heat. Continue tossing until the shrimp have turned a vibrant pink and become opaque, and the aroma of the sautéed seafood and ginger fills the air.

   Tip: Keep the seafood moving constantly to ensure even cooking and to prevent the delicate ginger slivers from burning.
5. 5Create the seafood broth

   

   Pour boiling water directly into the wok with the sautéed shrimp and seafood. Using boiling water instead of cold water is crucial as it helps emulsify the fats and juices, resulting in a milky, rich, and fresh-tasting seafood broth almost instantly.

   Tip: Always use boiling water for seafood soups to ensure the most vibrant flavor and a clean, white broth appearance.
6. 6Add the tofu cubes

   

   Once the seafood broth has come to a boil, gently slide the diced white tofu into the wok. The tofu will absorb the rich flavors of the seafood as it simmers, providing a soft and silky texture to the soup.

   Tip: Use silken or soft tofu for the best mouthfeel in this seafood soup, as it complements the tender texture of the shrimp and squid.
7. 7Simmer with tofu and mushrooms

   

   Add the diced tofu and assorted shimeji mushrooms into the boiling broth. These ingredients will absorb the essence of the seafood while contributing their own earthy notes and a variety of textures to the soup. Let the mixture come back to a steady boil.

   Tip: If using shimeji mushrooms, trim the roots and separate the stalks gently to ensure they cook evenly and look beautiful in the bowl.
8. 8Season the broth

   

   Season the soup by sprinkling in white pepper powder, salt, and a touch of MSG. The white pepper provides a subtle, warming heat that complements the delicate seafood flavors perfectly without overpowering them. Adjust the seasoning to your preference as the soup simmers.

   Tip: White pepper is preferred over black pepper in this dish to maintain the soup light color and provide a sharper, more floral spice.
9. 9Add a touch of acidity

   

   Pour a ladle of dark balsamic vinegar into the bubbling pot. The acidity of the vinegar balances the richness of the seafood and adds a complex layer of umami that elevates the overall taste of the broth. Simmer the soup on high heat for five minutes to let the flavors meld.

   Tip: Dont skip the vinegar; it acts as a flavor enhancer that cuts through the saltiness and makes the soup more refreshing.
10. 10Season with salt

    

    Add a measured amount of salt to the simmering seafood and tofu soup. The soup should be bubbling gently, allowing the salt to dissolve quickly and distribute evenly throughout the base, enhancing the natural sweetness of the shrimp and scallops.

    Tip: Add salt gradually and taste as you go; the dried scallops already provide a natural saltiness to the broth.
11. 11Enhance the umami

    

    Incorporate a touch of MSG seasoning into the wok. Stir the soup gently with a spoon to ensure all seasonings, including the pepper and balsamic vinegar added previously, are well-incorporated into the broth.

    Tip: If you prefer not to use MSG, you can substitute it with a little bit of chicken powder or simply rely on the rich flavor of the dried scallops.
12. 12Add fresh aromatics

    

    Pour the freshly chopped celery and garlic sprouts from a small bowl into the boiling soup. These greens provide a crisp texture and a vibrant aromatic finish that cuts through the richness of the seafood.

    Tip: Add these greens right at the end to preserve their bright color and fresh crunch.
13. 13Final stir and serve

    

    Use a large ladle to give the soup a final, thorough stir. Ensure the seafood, tofu, and fresh greens are evenly distributed. Once the aromatics are just wilted but still bright, the soup is ready to be served hot.

    Tip: Serve immediately while the soup is steaming to enjoy the full fragrance of the garlic sprouts and celery.

Storage & Reheating

Burn It Off

Frequently Asked Questions