Ginger-Infused Seafood and Tofu Soup
A light, fragrant broth featuring fresh seafood and tofu, scented with ginger and finished with fresh herbs for a quick Shanghainese meal. This asian-inspired asian ready in about 30 minutes pairs mixed seafood, block (14 oz) firm tofu, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb mixed seafood
- 1 block (14 oz) firm tofu
- 3 tbsp ginger
- 1 tbsp garlic
- 4 cups chicken broth
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1/2 cup green onions
- 1/4 cup cilantro
- 1 tsp sesame oil
Instructions
- Step 1: In a large pot, combine 1 lb mixed seafood, 1 block (14 oz) firm tofu, 3 tbsp minced ginger, and 1 tbsp minced garlic. Add 4 cups chicken broth and 2 tbsp soy sauce, then bring to a gentle simmer over medium heat.
- Step 2: Simmer for 10 minutes until seafood is cooked through and flavors meld.
- Step 3: Stir in 1 tbsp rice vinegar, 1/2 cup sliced green onions, and 1/4 cup chopped cilantro, then cook for 2 more minutes.
- Step 4: Drizzle with 1 tsp sesame oil and serve immediately.
Frequently asked questions
How long does Ginger-Infused Seafood and Tofu Soup take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Ginger-Infused Seafood and Tofu Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mixed seafood from drying out.
Can I substitute ingredients in Ginger-Infused Seafood and Tofu Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ginger-Infused Seafood and Tofu Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Ginger-Infused Seafood and Tofu Soup?
Asian asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved it! Perfect for a cold day.
- ★★★★☆
The recipe took longer than expected to simmer, but the flavors were great.
- ★★★★☆
The soup was delicious, but the ginger was a bit too strong for my taste.
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