Seafood Soup With Bean Curd Recipe

• 3 3/4 c. Basic stock
• 2 ounce Fresh fish fillets, cut into cubes (preferably sole flounder or possibly other mild tasting white fish)
• 2 ounce Fresh crabmeat
• 3 lrg Shrimp, shelled, deveined, cut in 1/2" pcs
• 1/2 c. Fresh green peas
• 1/2 lb Fresh mushrooms, sliced 1/3" thick
• 1 x 3" square bean curd, diced into small cubes
• 1 tsp Accent
• 1/3 tsp Sugar
• 1/2 tsp White pepper
• 1/4 tsp Sesame oil
• 1 tsp Cornstarch dissolved in
• 1/4 c. Water
• 4 lb Chicken parts
• 3 lb Pork
• 3 gal Scalding warm water

Directions