Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Chinese soup filled with yummy ingredients like tofu, shrimps, corn and much, much more. Sure to satisfy people who crave for Chinese foods!

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large soup pot over medium-high heat. Cook the ground beef, shrimp, ham, mushrooms, and leeks in the oil until the ground beef is browned, about 10 minutes. Pour in 8 cups water and bring to a simmer; cook for 10 minutes.

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  • Stir the tofu and creamed corn into the soup. Whisk the cornstarch into 1 cup water; stir into pot. Bring to a simmer; cook until the soup has thickened, about 5 minutes. Slowly stir egg whites into thickened soup until they firm into ribbons.

Nutrition Facts

288 calories; protein 21.3g; carbohydrates 17.7g; fat 15.3g; cholesterol 76.8mg; sodium 391.4mg. Full Nutrition
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Reviews (2)

Most helpful positive review

Rating: 4 stars
01/27/2012
Normally I don't feel it's fair to review a recipe once you've made major changes but this is a good tasting soup I just made the changes based on my family's preferences not because I thought the recipe needed a lot of improvement as written. I should call it "6 Treasures" because I left out the ham and ground beef. (We don't eat a lot of red meat.) I made a half recipe for a family of four and only used 3 cups of water since it seemed like 4 would be too watery. It turned out just right. I did add some chicken bullion to make the broth more flavorful since I did not use the meat and I used a can of minishrimp and included the liquid in the can. I think next time I will use full sized shrimp since we all love shrimp. I sauteed the tofu in the vegetable oil before adding the veggies then added the broth then the shrimp and lastly the egg. The other change I made was to use frozen corn instead of creamed; thought the creamed would be too sweet. I used shitakes for the mushrooms. I didn't let the soup simmer too long so the ingredients wouldn't get too mushy. I also added a splash of soy sauce and it turned out great! Thanks for a nice soup recipe. Read More
(3)
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/27/2012
Normally I don't feel it's fair to review a recipe once you've made major changes but this is a good tasting soup I just made the changes based on my family's preferences not because I thought the recipe needed a lot of improvement as written. I should call it "6 Treasures" because I left out the ham and ground beef. (We don't eat a lot of red meat.) I made a half recipe for a family of four and only used 3 cups of water since it seemed like 4 would be too watery. It turned out just right. I did add some chicken bullion to make the broth more flavorful since I did not use the meat and I used a can of minishrimp and included the liquid in the can. I think next time I will use full sized shrimp since we all love shrimp. I sauteed the tofu in the vegetable oil before adding the veggies then added the broth then the shrimp and lastly the egg. The other change I made was to use frozen corn instead of creamed; thought the creamed would be too sweet. I used shitakes for the mushrooms. I didn't let the soup simmer too long so the ingredients wouldn't get too mushy. I also added a splash of soy sauce and it turned out great! Thanks for a nice soup recipe. Read More
(3)
Rating: 4 stars
08/23/2012
My 10-year-old made this for lunch and with an added dash of salt at the table it was nice. I liked that it was full of protein. Read More