Seafood Tofu Soup

In a bowl, combine the shrimp, scallops, and white fish fillet. Add a pinch of salt, 5 grams of Shaoxing wine, and 5 grams of cornstarch. Mix gently and set aside to marinate for 10 minutes.

Prepare the vegetables: thinly slice the fresh shiitake mushrooms and bamboo shoots. Mince the ginger. Slice the scallions, separating the white and green parts.

In a large pot or wok, heat the chicken broth over medium-high heat. Add the minced ginger and the white parts of the scallions. Bring to a gentle simmer.