One for the seafood lovers, this hearty bowl of soup works best when made with a generous array of flavoursome shellfish – think whole prawns, clams and mussels. Perfect when you’re in the mood for a slightly special meal, cracking an egg into the soupy stew towards the end of the cooking time is a genius move. Serve finished with fresh chives and a trickle of sesame oil.

Get the recipe for seafood silken tofu soup here

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