Seafood and Tofu Soup

• 4 ounces raw medium shrimp, shelled and deveined
• 2 ounces bay scallops
• 1/2 teaspoon cornstarch
• 1/4 teaspoon salt
• 1 tablespoon cooking oil
• 1 teaspoon minced ginger
• 4 cups chicken broth
• 1/2 cup straw mushrooms
• 1/3 cup frozen peas
• 1 tomato, peeled and diced
• 1/2 package (8 ounces) soft tofu, drained and cut into cubes
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil
• 2 1/2 tablespoons cornstarch dissolved in 3 tablespoons water
• 1 egg white, beaten

1. Combine shrimp, scallops, and marinade ingredients in a bowl; stir to coat.
2. Let stand for 10 minutes.
3. Place a saucepan over medium heat until hot.
4. Add the oil, swirling to coat sides.
5. Add ginger, shrimp, and scallops; stir-fry for 1 minute.
6. Add chicken broth; bring to a boil.
7. Add straw mushrooms, peas, tomato, tofu, and seasonings; cook for 1 to 2 minutes.
8. Add cornstarch solution; cook, stirring, until soup thickens.
9. Reduce heat to low; slowly drizzle in egg white, cook, stirring constantly, until egg white sets.
10. Pour into a soup tureen and serve.

shrimp, bay scallops, cornstarch, salt, cooking oil, ginger, chicken broth, straw mushrooms, frozen peas, tomato, soy sauce, sesame oil, cornstarch, egg

Taken from www.foodandwine.com/recipes/seafood-and-tofu-soup (may not work)