Chinese Shrimp and Tofu Soup

4.4
(65)

This is a typical Chinese soup involving ginger, shrimp, and tofu. It is easy to make and fast! Good for cold weather too!

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Prep Time:
30 mins
Cook Time:
8 mins
Total Time:
38 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 1 tablespoon vegetable oil

  • 2 cloves garlic, minced

  • 1 (1/2 inch) piece fresh ginger root, minced

  • 6 ounces raw small shrimp, shelled and deveined

  • 1 quart chicken stock

  • 8 ounces tofu, diced small

  • cup frozen peas, thawed

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • 1 tablespoon cornstarch

Directions

  1. Heat the oil in a large saucepan or wok over high heat. Cook the garlic and ginger until fragrant and lightly browned. Stir in the shrimp, and stir fry until cooked, then remove and set aside. Pour in the chicken stock and bring to a boil. Reduce heat to medium, add the tofu and peas, season with salt and pepper, then return to a simmer. Mix the cornstarch with a little water to form a thin paste. Stir the cornstarch into the soup and continue to simmer until clear and thickened, about 1 minute. Stir the shrimp back into the soup and serve.

Nutrition Facts (per serving)

99 Calories
5g Fat
5g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 99
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 4%
Cholesterol 43mg 14%
Sodium 896mg 39%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 10g
Vitamin C 3mg 13%
Calcium 154mg 12%
Iron 3mg 16%
Potassium 123mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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