Crab Meat & Tofu Soup

By Theresa Lin

Serves 6

1 package tofu
½ cup crab meat
2 tablespoons crab roe
6 cups soup stock
1/2 tablespoon minced ginger
1 egg white
1 tablespoon rice wine
2 tablespoons minced scallion
2 tablespoons cornstarch paste

Seasonings:
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.