Seafood Bean Curd Soup

• 5 cups chicken stock (homemade or a good canned stock)
• 1/2 cup shrimp, shelled,deveined,cut into small pieces
• 1/2 cup scallops, cubed
• 1/2 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 1/2 tablespoons cornstarch, dissolved in
• 5 tablespoons water
• red wine vinegar (optional)
• chili oil (optional)
• 1/2 teaspoon white pepper

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.

chicken, shrimp, crabmeat, bean curd, green onion, ginger, salt, cornstarch, water, red wine vinegar, chili oil, white pepper

Taken from www.food.com/recipe/seafood-bean-curd-soup-83488 (may not work)