Seafood Beancurd Soup

[chittafrui1t]

Hello everyone! I found a comforting and flavorful dish that combines seafood and tofu in a light broth! I really wanted to share here an easy recipe for Seafood Beancurd Soup to serve 5 people:

Easy Seafood Beancurd Soup Recipe​

Ingredients:​

• 500g mixed seafood (such as shrimp, squid, and fish fillets), cleaned and chopped into bite-sized pieces
• 1 block (about 400g) silken tofu, cut into cubes
• 4 cups seafood or chicken broth
• 2 cups water
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1-inch piece of ginger, thinly sliced
• 1 medium carrot, julienned
• 1 small red bell pepper, thinly sliced
• 1 small green bell pepper, thinly sliced
• 2-3 green onions, chopped
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• Salt and pepper to taste
• Cornstarch slurry (optional, for thickening)
• Chopped cilantro or green onions for garnish

Instructions:​

1. Prepare the Ingredients:
   • Clean and chop the seafood into bite-sized pieces if they are not already prepared.
   • Cut the silken tofu into cubes.
   • Julienne the carrot and thinly slice the bell peppers.
   • Mince the garlic, thinly slice the ginger, and chop the green onions.
2. Cook the Aromatics:
   • Heat the vegetable oil in a large pot or Dutch oven over medium heat.
   • Add the minced garlic and thinly sliced ginger to the pot. Cook for 1-2 minutes until fragrant.
3. Add Broth and Vegetables:
   • Pour in the seafood or chicken broth and water into the pot.
   • Add the julienned carrot, thinly sliced bell peppers, and chopped green onions to the pot.
   • Stir in the soy sauce and oyster sauce. Season with salt and pepper to taste.
   • Bring the broth to a simmer and let it cook for about 5-7 minutes until the vegetables are tender.
4. Add Seafood and Tofu:
   • Once the vegetables are tender, gently add the mixed seafood and cubed silken tofu to the pot.
   • Let the soup simmer for another 3-5 minutes until the seafood is cooked through and the tofu is heated.
5. Adjust Consistency (Optional):
   • If you prefer a thicker soup, you can thicken it with a cornstarch slurry. Mix 1-2 tablespoons of cornstarch with equal parts cold water to create a slurry, then gradually stir it into the simmering soup until the desired thickness is achieved.
6. Serve:
   • Ladle the Seafood Beancurd Soup into bowls.
   • Garnish with chopped cilantro or green onions.
   • Serve hot and enjoy!

Feel free to customize this soup by adding other vegetables such as mushrooms or baby corn. You can also adjust the seasoning according to your taste preferences.

 

[xxscj1678]

Oh, that sounds absolutely delightful! Thanks a bunch for sharing the seafood beancurd soup recipe – you're a culinary wizard!

 

[Xeth_]

I can't wait to whip up a batch for my family. It sounds like the perfect blend of nourishing seafood and comforting tofu in a light, soul-warming broth.

 

[lomiloml]

Hello everyone! I found a comforting and flavorful dish that combines seafood and tofu in a light broth! I really wanted to share here an easy recipe for Seafood Beancurd Soup to serve 5 people:

View attachment 1523

Easy Seafood Beancurd Soup Recipe​

Ingredients:​

• 500g mixed seafood (such as shrimp, squid, and fish fillets), cleaned and chopped into bite-sized pieces
• 1 block (about 400g) silken tofu, cut into cubes
• 4 cups seafood or chicken broth
• 2 cups water
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1-inch piece of ginger, thinly sliced
• 1 medium carrot, julienned
• 1 small red bell pepper, thinly sliced
• 1 small green bell pepper, thinly sliced
• 2-3 green onions, chopped
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• Salt and pepper to taste
• Cornstarch slurry (optional, for thickening)
• Chopped cilantro or green onions for garnish

Instructions:​

1. Prepare the Ingredients:
   • Clean and chop the seafood into bite-sized pieces if they are not already prepared.
   • Cut the silken tofu into cubes.
   • Julienne the carrot and thinly slice the bell peppers.
   • Mince the garlic, thinly slice the ginger, and chop the green onions.
2. Cook the Aromatics:
   • Heat the vegetable oil in a large pot or Dutch oven over medium heat.
   • Add the minced garlic and thinly sliced ginger to the pot. Cook for 1-2 minutes until fragrant.
3. Add Broth and Vegetables:
   • Pour in the seafood or chicken broth and water into the pot.
   • Add the julienned carrot, thinly sliced bell peppers, and chopped green onions to the pot.
   • Stir in the soy sauce and oyster sauce. Season with salt and pepper to taste.
   • Bring the broth to a simmer and let it cook for about 5-7 minutes until the vegetables are tender.
4. Add Seafood and Tofu:
   • Once the vegetables are tender, gently add the mixed seafood and cubed silken tofu to the pot.
   • Let the soup simmer for another 3-5 minutes until the seafood is cooked through and the tofu is heated.
5. Adjust Consistency (Optional):
   • If you prefer a thicker soup, you can thicken it with a cornstarch slurry. Mix 1-2 tablespoons of cornstarch with equal parts cold water to create a slurry, then gradually stir it into the simmering soup until the desired thickness is achieved.
6. Serve:
   • Ladle the Seafood Beancurd Soup into bowls.
   • Garnish with chopped cilantro or green onions.
   • Serve hot and enjoy!

Feel free to customize this soup by adding other vegetables such as mushrooms or baby corn. You can also adjust the seasoning according to your taste preferences.

That looks absolutely delicious! I love the combination of seafood and beancurd—so comforting and flavorful. Can't wait to try this recipe!

 

[Alfredo]

This seafood beancurd soup sounds so comforting! Perfect for a cozy meal. Can’t wait to try it!

 

[Horton]

Seafood beancurd soup sounds so light yet flavorful! The soft beancurd must pair perfectly with the broth!