When I made XO sauce I had some liquid leftover from steaming the dry scallops, so I added a few tablespoons to the chicken broth this time when I made the soup. It does add lots of flavor, and the cooking wine gets rid of fishy smell (if any). Even though the weather was kind of warm, we finished all the soup. This is one of Alexander’s favorite soup as he loves crab. I didn’t have any green onion and cilantro for garnish otherwise the soup will look much prettier… anyway, it still tastes delicious!
Crab and Tofu Soup Recipe (serve 4-6 people)
1 cup crab meat
1/2 box regular tofu
1 egg– beaten
1 tsp rice cooking wine (optional)
cornstarch water for thickening
scallion & cilantro for garnish
- Dice tofu into small cubes. Lightly season with salt.
- Add chicken broth to a pot and bring to a boil. Add tofu and let it boil again.
- Add crab meat, stir to lightly loose up the crab meat. Add cooking wine if used. When the soup boils again gradually pour in cornstarch water while stirring. Add salt and pepper to taste. With the aid of a fork/spoon/chopstick, slowly swirl in the beaten egg to form “egg flower” on top of the soup, drizzle with some sesame oil. Garnish with scallion & cilantro.
Variation: add some shrimps and turn it into seafood tofu soup.