Crab Meat & Tofu Soup
By Theresa Lin
1 teaspoon hon-dashi
½ teaspoon salt
1. Cut tofu into 1 inch cubes, scald in boiling water for 1 minute and drain. Mince crab roe.
2. Sweat minced ginger in a wok with 3 tablespoons of oil, add crab meat, rice wine and soup stock. Bring to a boil, gently add tofu and season with salt and hon-dashi. Cook over low heat for 3 minutes.
3. Thicken with cornstarch paste, add beaten egg white and mix in crab roe. Turn off heat and add scallions. Serve hot.