Tofu and Seafood Soup

This is a delicious, clear Chinese soup, hence the use of chicken rather than fish stock.

Serves: 4

Preparation: + cooking time: 25 minutes

Plus: Freezing: not recommended


  • 12 large Cooked Prawns, shells removed, cut in half lengthways
  • 225g Skinless, boneless White Fish, thinly sliced
  • 175g Tofu
  • 1 tsp Cornflour
  • 1 tsp Sesame Oil
  • Freshly Ground Black Pepper
  • 50g Carrots, peeled and sliced thinly
  • 4 thin slices fresh Root Ginger
  • 600ml Chicken Stock
  • Salt
  • 2 Spring Onions, cut lengthways in 2.5cm pieces, to garnish


  1. Sprinkle the prawns, fish and tofu with the cornflour and oil and season with black pepper.
  2. In a large lidded saucepan, cook the carrots and ginger in the stock for 10 minutes.
  3. Add the prawns, fish and tofu and simmer for a further 2–3 minutes or until the fish is cooked.
  4. Adjust the seasoning if necessary. Serve garnished with the spring onions.


If you have time you could make homemade stock but omit herbs and instead add a 2.5cm grated piece of fresh root ginger and 1 tablespoon of soy sauce.

This recipe is from Homemade Soups by Grace Mulligan & Dilwen Phillips and published by Simon & Schuster in 2012 ISBN 978-1-47110-176-2 priced £12.99
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