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Shrimp and Tofu Soup


"Simple, delicious, hearty, quick, and easy -- this Asian-inspired soup recipe is full of tofu and shrimp, flavored with ginger and garlic plus chicken stock."
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35 m servings 283 cals
Original recipe yields 2 servings

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  1. Heat oil in a large saucepan over high heat. Add garlic and ginger. Cook until fragrant and lightly browned, about 2 minutes. Stir in shrimp. Saute until opaque, about 3 minutes. Transfer shrimp to a bowl.
  2. Pour chicken stock into the saucepan and bring to a boil. Reduce heat to medium; add tofu, asparagus, salt and cayenne pepper. Reduce heat to a simmer. Stir cornstarch into a bowl with enough water to form a thin paste. Stir into the soup and continue to simmer until clear and thickened, about 1 minute more. Stir shrimp back into soup and serve.

Nutrition Facts

Per Serving: 283 calories; 15 g fat; 11 g carbohydrates; 28.1 g protein; 129 mg cholesterol; 2659 mg sodium. Full nutrition

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Great as written! What would make it even better is some texture like some rice or noodles. I say lose the cayenne and just give it a generous squirt of Sriracha instead. That is all...