Seafood Soup with Bean Curd
| Yield: | 6 Servings |
| Categories: | Soups |
| 3 3/4 | c | Basic stock |
| 2 | oz | Fresh fish fillets; cut into cubes (preferably sole; flounder or other mild tasting white fish) |
| 2 | oz | Fresh crabmeat |
| 3 | lg | Shrimp; shelled, deveined; cut in 1/2" pieces |
| 1/2 | c | Fresh green peas |
| 1/2 | lb | Fresh mushrooms; sliced 1/3" thick |
| 1 | 3" square bean curd; diced into small cubes | |
| 1 | ts | Accent |
| 1/3 | ts | Sugar |
| 1/2 | ts | White pepper |
| 1/4 | ts | Sesame oil |
| 1 | ts | Cornstarch dissolved in |
| 1/4 | c | Water |
| BASIC STOCK | ||
| 4 | lb | Chicken parts |
| 3 | lb | Pork |
| 3 | ga | Scalding hot water |
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