5 cups chicken stock
			1/2 cup shrimp, shelled,deveined,cut into small pieces
			1/2 cup scallops, cubed
			1/2 cup crabmeat
			8 ounces firm bean curd, in small cubes (tofu)
			1 green onion, finely chopped 
			1 slice ginger, finely chopped
			1 teaspoon salt
			2 1/2 tablespoons cornstarch, dissolved in
			5 tablespoons water
			red wine vinegar (optional)
			chili oil (optional)
			1/2 teaspoon white pepper 

			Bring stock to a boil; add shrimp, scallops, crab meat
				and bean curd.
			Add green onion, ginger and salt; bring to boil again
				and then thicken with the dissolved cornstarch mixture.
			If you wish, add a splash of red wine vinegar or chili oil.
			Sprinkle with pepper and serve.