Chinese Style Seafood Soup

Ingredients: 6 servings
2 cans (14 oz each) chicken stock
2 cups water
4 slices tofu, cut into cubes
8 scallops
12 medium prawns, deveined
1 calamari, cut into small pieces
4 crab claws (optional)
1 egg white, beaten
parsley and/or seaweed for garnish
salt & pepper to taste
6 Tbsp cornstarch
6 Tbsp water

Directions:
1. After all the seafood has been rinsed be sure to drain all excess water.
2. Mix salt & pepper, combine all seafood (leave the tofu out of this mixture).
3. Mix the cornstarch with the 6 tbsp of water to form a paste. This will be used to thicken the soup.
4. Pour chicken stock and water into a deep saucepan. Bring it to a boil. Add all seafood and tofu. When it boils again, add only half of the thickening mixture and cook to your preferred consistency. If necessary add more of the thickening mixture to obtain the perfect consistency.
5. Stir in whisked egg white. Remove heat immediately. Season with salt and pepper. Garnish with parsley and seaweed if using.