Tofu Crab Seaweed Soup
Ingredients
6-8 cups Chicken broth. Canned or Lee Kum Kee Chicken Powder Bouillon
1 block firm tofu cut into small cubes
10 imitation crab legs, cut into 1/4 inch pieces and shredded
1/2 cup frozen peas
Wakame seaweed (dried Japanese seaweed)
1 egg
Corn starch slurry for thickening, (4 Tbsp.corn starch + 1 cup water)
Directions
Heat broth to a boil
Add tofu, crad, peas.
Add corn starch slurry
Stir till thick
Scramble egg in a dish and slowly pour in a circular pattern into the soup.
add Wakame
Ready to eat when wakame is fully hydrated.
Crab Corn Egg Flower Soup
variation of seaweed soup
Follow the same directions as above, but with these ingredients
Ingredients
Chicken brith
Imitation crab legs
Frozen peas
1 can Cream style Corn
1=2 eggs scrabled for egg flower
Corn starch
Directions
Heat broth to a boil
Add corn, crab and peas.
Add corn starch slurry
Stir till thick
Scramble egg in a dish and slowly pour in a circular pattern into the soup. Stir gently for form egg flower