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“Another great Madame Wong recipe....this one is so quick and easy! This is an 'after-work' meal for us, I make the soup while some potstickers are browning...YUM! Vary the seafood if you like, sometimes I just use all shrimp. Prep and cook times approximate.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 5 cups chicken stock (homemade or a good canned stock)
  • 12 cup shrimp, shelled,deveined,cut into small pieces
  • 12 cup scallops, cubed
  • 12 cup crabmeat
  • 8 ounces firm bean curd, in small cubes (tofu)
  • 1 green onion, finely chopped
  • 1 slice ginger, finely chopped
  • 1 teaspoon salt
  • 2 12 tablespoons cornstarch, dissolved in
  • 5 tablespoons water
  • red wine vinegar (optional)
  • chili oil (optional)
  • 12 teaspoon white pepper

Directions

  1. Bring stock to a boil; add shrimp, scallops, crab meat and bean curd.
  2. Add green onion, ginger and salt; bring to boil again and then thicken with the dissolved cornstarch mixture.
  3. If you wish, add a splash of red wine vinegar or chili oil.
  4. Sprinkle with pepper and serve.

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