White Soup With Two Bean Curds

Shanghai restaurant chefs often cook white foods in combination. They will variously steam white crabmeat, scramble egg whites, mince white fish for soups, and cook with a pearly white milk stock, a Shanghai favorite. Occasionally, they even use a white soy sauce known as yin bai jiang, which is rarely found outside of China. This tribute to bean curd and the soybean is a familiar white soup in Shanghai restaurants. It melds two opposite textures, soft silken bean curd and hard dried