Tofu with Seafood Soup

The best comfort food when the weather becomes cold after a rain pour last night, is to wake up with a hot pipping Tofu Seafood Soup.

Not only am I able to enjoy the soft silky tofu which I love best, the assorted seafood ingredients made this clear soup a completeness even without any white or brown rice.

The uniqueness of Chinese families is to have clear soups in the morning or for dinner.

My mom used to make Tofu with Seafood Soup in the morning so that she could skip off preparing lunch as she always boil a BIG pot of seafood soup that could yield ten persons!

How to prepare Tofu and Seafood Soup

Mom said that for this seafood soup, you need to buy fresh seafood in the wet market, early in the morning where you can buy the fresh catch of the day.

Fish –We used to shop for fresh red snapper since white cod fish is rare in the market. Only the rich could buy cod fish -pre ordered.

Just cut the white fish flesh from the red snapper, remove the bones and season with a little salt.

Squids- Whether baby squids or large squids, it doesn’t really matter. Large squids may be harder to chew compare to baby squids. Slice the squids into thin rings and slices. Criss cross the squids if you desire.

Prawns- Mom said large tiger prawns give the soup extra seafood sweet natural taste compare to shrimps. If you could afford, buy 8 large tiger prawns, deveined and remove the heads and tails. However, mom said that the heads give the soup a lovely prawn flavor buy don’t soak into the soup too long.

Tofu- Mom prefers firm tofu blocks but I prefer silken tofu. I mean, isn’t it weird to have firm tofu for soups? Silken tofu is soft, easily consumed like jellies. Easily digest and super delicate. Alternatively, you could replace silken tofu with puff tofu or dried beancurd or Japanese egg tofu .

How to boil Tofu and Seafood Soup

Ingredients to prepare

• 1 tub soft tofu-silken tofu
• 300g fish fillet / cod fish
• 2 baby squids-cleaned and sliced into rings
• 8 shrimps or large prawns-cleaned, remove heads and tails
• a few leaves of white cabbages/ Chinese cabbages-cut into bite sizes
• 2 medium tomatoes- cut into quarters
• 1 cube chicken stock – Knorr brand
• pepper
• 1 stalk spring onion-washed and chopped

Method of boiling the soup

1. Cut silken tofu into squares
2. Clean the white fish, remove the bones, cut into thick slices
3. Marinate fish slices with a little salt
4. Bring a pot of water to boil, approximately 2 large bowls
5. Add in all the seafood and simmer until almost half cooked.
6. Toss in 1 cube of chicken stock, allow to further simmer.
7. Add in pepper, toss in the tofu and tomatoes, immediately turn off heat.
8. Cover the pot with a lid in order to allow the tomatoes and tofu to cook in the hot soup.
9. Serve into individual soups, scatter some chopped spring onions and crispy shallots before serving.

Note

Make sure that you do not boil the tofu.

Overcooked soft tofu would break into pieces easily.

Use silken tofu is the best choice for soups.

If you can’t find any, try Japanese soft tofu.

Believe me , mom’s Tofu with Seafood Soup is easily to prepare in just 20 minutes!

if you dislike tofus, you can replace it with mushrooms or dried seaweeds or scallops or crabsticks!

This seafood soup is a versatile dish, you can add anything that you desire!

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