Seafood Tofu Bisque

Total time: 3 hr 40 min

Active time: 20 min

Serves: 6

Seafood tofu bisque is a healthy and delicious soup that takes little active time It is a handy recipe in your repertoire.

Ingredients

12 ounces silken tofu

5 ounces shiitake mushroom

8 tablespoons corn kernel

1 1/2 liters water

If available:

3 pieces fish maw

1 pound scallop

1 egg

2 tablespoons corn starch

1 pinch salt

Preparation

  1. Wash fish maw and soak in cold water for three or more hours.

Steps

  1. Boil water in pot.

  2. Dice silken tofu into 1-cm or 1/3-inch blocks. Throw in pot and cover.

  3. Wash shiitake mushroom. Cut shiitake mushroom into small pieces, about 1/2-cm or 1/5-inch. Add to pot.

  4. Cut fish maw into small pieces, about 1/2-cm or 1/5-inch. Add to pot together with soaking water.

  5. Add corn kernel to pot.

  6. While waiting for the soup to come back to a boil, beat egg until it becomes low viscosity.

  7. When soup boils, reduce to medium-low heat and cover. Let the pot be for twenth minutes.

  8. After twenty minutes, dump scallop into pot. Increase heat to medium-high.

  9. Mix corn starch with just enough water to make it flow.

  10. Add salt to pot and stir.

  11. While stirring soup in earnest with one hand, with the other slowly pour egg into pot.

  12. Turn off heat to stove.

  13. Swirl corn starch to reintegrate possible sediment. While stirring soup in earnest with one hand, with the other slowly pour corn starch into pot.

  14. Distribute into soup bowls and serve.