Manhattan Salmon and Crab Soup with Tofu Croutons

Make the broth: In a medium pot, combine the crab shells and any crab tomalley or attached meat with 4 cups water. Bring to a boil, add the bonito flakes, then reduce to a gentle boil and cook for 15 minutes to extract flavor.

Prepare the tomatoes: If using fresh tomatoes, blanch them in boiling water for 1 minute, transfer to cool slightly, then peel. Strain or lift out the crab shells from the broth and discard them.

Build the soup: Add the diced salmon belly, peeled tomatoes, corn, celery, sliced shallots, and chives to the crab broth. Bring back to a boil, then lower the heat and simmer for 30 minutes, or until the salmon is cooked through and the vegetables are tender.